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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Butternut Squash Bisque Recipe

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This recipe for Butternut Squash Bisque is from Grandma's 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:  
1 large butternut squash
▢¼ cup butter
▢1 medium onion chopped
▢1 large carrot chopped
▢1 celery stalk chopped
▢1 jalapeno pepper seeds removed, chopped
▢3 garlic cloves minced
▢1 large sweet apple peeled, cored and cubed
▢4 cups chicken or vegetable broth
▢1 teaspoon ground ginger
▢½ cup heavy cream
▢Salt and pepper to taste
Directions:
Directions:
1. Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds, and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in a 375°F for about 45 min until tender. Allow to cool. Scoop out flesh and set aside for the recipe.

2. In a large stockpot or Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, jalapeno, and garlic. Saute, stirring frequently, until vegetables are tender, about 10 minutes.

3. Add apple, squash, broth, and ground ginger. Stir to combine.

4. Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.

5. Blend soup with an immersion blender until smooth. Be careful of splatter!

6. Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necessary. But do NOT bring to a boil (your cream will curdle!).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour 45 minutes
Personal Notes:
Personal Notes:
add curry powder & turmeric

 

 

 

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