Squash Bisque
I bought some peeled/cubed butternut squash and didn’t know what to do with it. I’ve never made soup before and was feeling kind of daring. The recipe seemed simple enough, so I thought I’d give it a shot.
Squash Bisque (from Erika, original recipe from Allrecipes.com)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
1 large garlic clove, finely chopped
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
2 1/2 cups vegetable or chicken stock
1/2 cup apple cider
1/4 tsp nutmeg
1 tsp thyme
salt and ground black pepper to taste
1/3 cup heavy cream
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion and garlic in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, thyme, 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.
This soup was amazing with the Tender Potato Bread.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
YUM!!! I started my butternut squash kick this weekend- this looks amazing!
I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
what a great blog!
here is so many inspirations,
have a nice time,
Paula
I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!