Taste Show premium recipe
American cuisine
Easy

Butternut Squash Bisque

A nourishing thick, creamy, and rich butternut squash soup. With a hint of tang for balance, this soup presents well. Serve and impress with the novel maple and pumpkin seed brittle and a dollop of sour cream. Ahh, now it’s on a new level! Note: The soup base is so versatile that it will also get you started with ideas for several different soups in the future.

Butternut Squash Bisque
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Recipe
PRE TIME: 50 min
COOKING TIME: 20 min
TOTAL TIME: 1 hr 10 min
2 SERVING
Ingredients:
  • ㅤButternut Squash Bisque
  • 3 tbsp. Butter
  • 1/2 half Red onion
  • 1/2 tsp. Ground black pepper
  • 2 cloves Garlic
  • 1/4 tsp. Cinnamon Powder
  • 1/8 tsp. Cayenne Pepper Powder
  • 3 sprigs Thyme
  • 4 cup Chicken stock, low sodium
  • 4 lb. Butternut squash
  • 2 tsp. Salt, divided
  • 1 tsp. Ground black pepper, divided
  • 1 cup Half & Half
  • 1 tbsp. Lemon, juiced
  • 1/4 cup Sour cream
  • ㅤFor The Pumpkin Seeds
  • 2 tbsp. Vegetable oil
  • 1/4 cup Maple syrup
  • 1/4 tsp. Cinnamon
  • 1/2 tsp. Salt
  • 1 cup Pumpkin seeds
  • ㅤSandwich
  • 4 slices Sourdough Bread
  • 4 tbsp. Whole Egg Mayonnaise
  • 6 slices Cheese
Directions:
Step 1
Step 1
1
In a large saucepan, heat butter over medium. Add onion, salt, pepper, garlic, cinnamon, cayenne, and thyme. Cook, stirring occasionally until onion is softened, 5 to 7 minutes.
Step 2
Step 2
2
Add broth, squash, salt, and pepper. Bring to a boil; reduce to a simmer, add half-and-half, and cook until squash is tender about 20 minutes.
Step 3
Step 3
3
In a large bowl, whisk oil, maple syrup, cinnamon, and salt until combined.
Step 4
Step 4
4
Toss pumpkin seeds to coat.
Step 5
Step 5
5
Place on a parchment-lined baking sheet.
Step 6
Step 6
6
In 350°F/180°C oven, roast seeds 15-20 minutes until maple reduced and nuts brown, stirring every 5 minutes. Remove and cool completely to harden.
Step 7
Step 7
7
Add Half & Half to the soup.
Step 8
Step 8
8
Lay-out the slices of bread, coating slices with mayonnaise.
Step 9
Step 9
9
Heat a heavy-bottomed saute pan on medium heat until lightly smoking. Place the sandwiches, mayo-side down on the skillet. Lay the slices of cheese on the remaining bread slices.
Step 10
Step 10
10
Coat the top slices with remaining mayonnaise. After 2 minutes or when the bottom is golden-brown, flip the sandwich. Cook the other side for additional 2 minutes and remove it from heat.
Step 11
Step 11
11
Remove herbs from the soup.
Step 12
Step 12
12
Working in batches, puree in a blender until smooth.
Step 13
Step 13
13
Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
Step 14
Step 14
14
Enjoy!
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