Let’s talk about food for a minute. Soups in particular. Who loves soups, bisques, and meat pies as much as me? Cooler weather means all of the above, that’s why this post is about a deliciously creamy butternut squash bisque that I’m sure you’re gonna love!
It’s especially amazing cause my husband- the meat and tater guy—LOVES it! Weird cause he’s not a big veggie guy but he devoured this soup and was so disappointed when there weren’t seconds to be had.
I used half of a squash cause I just didn’t think he would enjoy it like he did. Next time I’ll know better.
Cutting, freezing, or cooking!
If you’ve cooked with butternut squash you know how hard that skin is. But once you peel that all off you’re left with an amazingly delicious vegetable.
Here’s the peeling that I have found that works best.
Cut off each end (stem and bottom part) with a very sharp large knife. I will then cut it in half and start peeling with a potato peeler. Once it’s peeled all the way, I cut each piece in half, ending with four sections. Scoop out the seeds and dice it up in cubes.
At this point you can freeze the cubes for later or you can steam them for this bisque!
Creamy Butternut Squash Bisque
What are the secret ingredients for this yummy soup? Apple and curry!
Both ingredients make this recipe- trust me! I know LOTS of people don’t care for curry, I’m not one of those. I love curry and if you second guess yourself– just do it! Dive in and take the chance, it’s totally worth it.
And what special tool will you need to get a perfectly creamy bisque? Definitely and positively an immersion blender! My daughter gave me hers and I have used it so many times. I’d be lost in the kitchen without it!
Other than this, head to your pantry and grab everything else you need and make a batch of this. So delicious!
Creamy Butternut Squash Bisque
Ingredients
1 butternut squash (*pre-cooked)
2 T olive oil
1 small onion diced
1/4 c. each of celery & carrots, diced
4 cups chicken broth
1 small-med apple peeled, cored and chopped
1/2 t garlic powder
½ t dried thyme or 1-2 sprigs fresh
½ t curry powder
1/4 t ground cumin
1 c heavy cream
salt and pepper to taste
croutons for garnish, optional
Instructions
* Pre-cook your squash by peeling, cutting into cubes and steaming until tender.
Heat olive oil in a medium pot over medium heat. Add onion, celery and carrots and cook over medium heat until softened, about 5 minutes.
Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
Remove from heat (discard thyme stem if using fresh). Blend all until smooth.
Return to pot and bring back to a simmer, stir in heavy cream to and salt and pepper to taste. Top with croutons and cracked pepper.
Super yummy and easy meal entree that’s perfect for the next few months!
Stay tuned and follow along on my upcoming Fall DIY for some fun decorating & more!
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