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butternut bisque

chefed60 avatar
Recipe by
Eddie Szczerba
@chefed60
Ossining, NY

This is one of those comforting bowls of soup for a cold and blustery day!

yield 10 -12
prep time 45 Min
cook time 45 Min
method Stove Top

Ingredients For butternut bisque

  • 1 lg
    butternut squash
  • 1 md
    onions, vidalia, peeled,diced
  • 2-3 lg
    carrots, cubed
  • 1 c
    celery,diced
  • 3 clove
    garlic
  • 4 lg
    bay leaves, dried
  • 5 qt
    chicken broth, low salt
  • 1/2 tsp
    white pepper
  • 1 Tbsp
    salt
  • 2 tsp
    paprika
  • 2 c
    cooking sherry,dry
  • 4 Tbsp
    olive oil
  • 1 c
    roux
  • 3 lg
    potatoes,peeled and cubed
  • 1 qt
    half and half

How To Make butternut bisque

  • 1
    Start by sauteing the onions and garlic in the oil until soft,do not burn the garlic or it will be bitter and ruin the soup. Add the cut up vegetables and saute for 10 minutes more,cover with stock and add the spices,dry cooking sherry.
  • 2
    Bring everything up to boil then simmer for thirty minutes.Remove from heat and let the soup cool down enough so you can handle it without getting scalded.Remove the bay leaves.
  • 3
    Working in batches using a food processor,puree the entire batch of soup and return it to the stove.Slowly bring the soup back up to a simmer,whisk in the cream and the roux until smooth and velvety.Serve i bowls garnished with fresh herbs or croutons,enjoy!! :)
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