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My review
Butternut Squash Bisque
1
PHONELADY55
"Great use for all that early fall vegetable! Nice start for a fall day dinner or lunch."
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Ingredients
1 h servings 248Original recipe yields 4 servings (4 Servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 669890 Ratings
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Most helpful positive review
1/2/2007
First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or j...
Most helpful critical review
11/13/2008
In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...
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1/2/2007
First: Definately roast squash first as others have recommended: slice in half, scoup out seeds, place in pan sliced side down in a little water at 375 for about 35 minutes or until done. (or j...
11/17/2006
I loved this & it was such a beautiful soup! (I only gave 4 stars because I think the recipe would have been semi-bland as written) I did roast my squash & then scooped out the insides...much ea...
9/1/2004
OHMIGOSH! If I could give this 10 stars I would! This was absolutely amazing soup! Since peeling this squash is difficult, I followed another reviewer's idea and sliced the squash lengthwise, sc...
4/27/2007
Why turn on the oven when a microwave will do it in 1/3 the time? I cook butternut squash (and others) by cutting them in half, scooping out the seeds, laying the halves on a flat platter, cove...
10/17/2005
Fantastic soup. I'm not so good with measuring things in cups, so this is what I used: 2 butternut squash, cooked then peeled and cubed. 1/2 white onion. 3 carrots. 1 can chicken, 1 can veggie b...
1/10/2005
You may want to roast the squash first (used 1 medium butternut squash) by slicing into quarters and baking at 350 degrees for about and hour (without adding water to pan--keeps flavor better). ...
11/13/2008
In spite of the fact that I added fresh garlic and a dose of white wine, this was flat and basically tasteless. It might be a good start or base for additional seasonings--maybe cumin, curry or ...
10/11/2007
I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minute...
8/22/2006
This was very tasty! I added half of a golden delicious apple and used fat free half and half instead of heavy cream. I used an immersion blender to puree the soup and that saved me from havi...