Few foods can take the chill off your bones like soup, which is why they’re so popular in the fall and winter. To me, October bisques are the perfect segue to winter chowders. They’re light and smooth textured, creamy enough to fill you up without the density of beef and hearty vegetable soups.
My neighbor was pulling the remainder of her summer garden and offered me a butternut squash. Heck yeah! This is a recipe I’ve made for years, and it provides enough volume so you can freeze a couple portions for dinner on a busy night. It also gives your teens a chance to grab a wholesome lunch from freezer to microwave, and still have enough time to get to school activities. And of course, the smooth texture of bisque is a fantastic way to introduce vegetables to toddlers. My grandkids loved creating bisque with me and it’s an easy way to let them get involved in the kitchen and inspire their own love of cooking. As an added bonus, you can have that bisque do double duty if you choose to add some small diced cooked vegetables and create your own “cream of” soup. Truly, bisque is a soup for all. Enjoy!
Butternut Squash Bisque
Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
2 tablespoons butter
1 medium onion, diced
1 medium butternut squash, peeled, seeded and cut into 1” chunks
1 large pear (I used Bartlett, but Anjou would also work. Bartlett is a bit sweeter, which I prefer)
1 medium carrot peeled and cut into chunks
1 qt chicken broth
1 bay leaf
1 tablespoon honey
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup half and half (can also use whipping cream or whole milk)
For the garnish:
Shredded cheddar cheese
Croutons
Small dice peeled apples or pears
1. Melt the butter over medium heat in a large Dutch oven or stock pot.
2. Add the onions and sauté until softened, about 7-8 minutes.
3. Add the squash, pear, and carrot, and sauté a few minutes longer, being sure to coat all the pieces with the butter.
4. Increase heat to high, and add broth, bay leaf, honey, and thyme. Stir and then add salt and pepper.
5. Bring to a boil, then reduce heat to low, simmering until the squash is soft. Should be fork tender.
6. Remove the bay leaf and let cool slightly.
7. You can now either put two batches into your blender, or use an immersion blender in the Dutch oven. Blend the soup until it is smooth. Be sure to take a taste test when the blender is off to ensure consistency.
8. If you used a blender, return all the liquid to the stock pot and add in the cream, stirring with your spoon.
9. Adjust salt and pepper to taste.
10. Keep over medium heat until the bisque is hot throughout. Ladle into bowls, garnish with cheese, apple, or croutons and serve!
One challenge of squash are their thick skins. We have a great tutorial on cutting up a butternut squash.
As easy as his explanation is, if hands-on learning is your method, check out our hands-on Garden to Table: Fall Harvest class coming up Saturday, November 7 at 11am. Cauliflower bisque is one of the stars of that class.
And a Celery Root and Apple Bisque is on the menu in hands-on Plant-Based Holiday Entertaining on Monday, November 16 at 6pm. I’ve had that before and trust me, it’s delicious! We also have an apple version of this recipe so try both and let me know if you prefer apple or pear.
