Skip to main content New<> this month
Get the Allrecipes magazine
Butternut Squash Bisque
Reviews:
January 02, 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 just poke a few holes and bake whole!) Then you can just use a spoon to scoop out the soft cooked flesh. Second: Use the best vegetable broth you can buy. It makes the soup. Mine actually tasted better BEFORE I added the 1/2 cup of light cream. Next time I'd probably leave it out or add less and use half and half. Third: Go easy with the nutmeg. It is powerful stuff and not everyone likes it. Can easily be added a tiny sprinkle at a time at the very end to individual bowls.

  1. 876 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars