Butternut squash bisque is one of my favorite soups. I have made it once before but it didn’t hold up to my expectations. As a foodie I try to recreate recipes of food I eat out in restaurants, this inspiration comes from Boudin Bakery. I have searched for a recipe that comes close to their velvety soup and I think I found it! This warm bowl of hearty bisque was paired with tart dried cranberries, crispy brown buttered sage, cinnamon candied pecans and a cool swirl of sour cream. If you love this winter squash as much as I do I urge you to give it a try! Pair it with some yummy savory scones or buttery biscuits for that perfect cold weather meal.
ingredients:
- 1 tablespoon olive oil
- 1 large butternut squash, peeled and cubed
- 1/4 cup diced white onion
- 3/4 cup cubed apple pieces
- 2 cups chicken or vegetable broth
- 1/2 cup apple juice
- 1/4 teaspoon curry powder
- salt to taste
- 1 tablespoon maple syrup
- 1/4 cup heavy cream or half and half
toppings:
- cinnamon candied pecans
- browned butter sage
- dried cranberries
- sour cream
directions:
In a dutch oven, heat 1 tablespoon of olive oil until it is shimmering. Add the butternut squash and saute over low heat for about 20 minutes. Keep stirring and if it starts to brown turn the heat even lower.
Add the onions and apples to the pan with the squash. Saute for about 10 minutes.
Cover the mixture with the broth and juice. Simmer for about thirty minutes until the mixture is very tender.
Transfer the mixture to a blender or food processor and puree until you have reached a velvety texture. Return to pan and add in the cream, maple syrup, salt and curry.
Serve immediately. Garnish with any of the toppings I suggested or enjoy it all on it’s own.
Yum! I want to make it asap!!