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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chef John's Butternut Bisque Recipe

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This recipe for Chef John's Butternut Bisque is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. butter
2 c. diced onion
1 pinch + 1 tsp. kosher salt
1 2-lb. butternut squash
2 Tbsp. tomato paste
1 32-oz. carton low-sodium chicken broth
Pinch cayenne pepper
½ c. whipping cream or créme fraiche, plus more for garnish
2 Tbsp. pure maple syrup
Chopped fresh chives and pomegranate seeds for garnish
Directions:
Directions:
1. Melt butter in a large pot over medium-low heat. Add onion and a pinch of salt; cook, stirring until onion is softened, 10-15 minutes.
2. Cut off ends of squash. Carefully halve squash lengthwise and remove seeds. Peel squash and cut into chunks.
3. Increase heat to medium-high. Sitr in tomato paste; cook, stirring until mixture begins to brown and caramelize, about 2 minutes. Stir in squash, broth, cayenne, and remaining 1 tsp. salt until simmering. Reduce heat to medium-low; simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend soup with immersion blender until very smooth. Stir in cream and maple syrup.
4. Garnish servings with a swirl of cream and sprinkle with chives and pomegranate seeds.
Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen. To reheat, thaw overnight in fridge and heat through over medium heat.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25

 

 

 

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