Butternut Squash is considered a winter squash, not because it is grown in the winter months, but because it is harvested in the fall and can last throughout the winter months. You may not have the faintest idea what to do with this “winter” squash, but the options are plentiful! From soups to desserts, butternut squash has wonderful health benefits and a delicious sweet taste.
This bisque has become a family favorite. I cannot tell you the joy I felt when I served this bisque to my son and daughter and they asked if there was leftovers and if we could have it for lunch tomorrow in our thermos. Wow! Total approval from a 5 and 7 year old!
Hope you enjoy this bisque as much as we do...
Butternut Squash Bisque
4-6 cups chicken broth
2-3 carrots, cut into small slices
2-3 celery stalks, cut into small slices
1 small sweet onion, cut into small pieces
1 large butternut squash, cut into 1 inch chunks
6 garlic cloves, minced (more or less depending on your preference)
Salt and pepper to taste
Sprinkle of nutmeg
- In a large pan, add all ingredients. Bring to a boil and continue boiling until vegetables are soft (approximately 20-30 minutes).
- In batches, add mixture to a blender or food processor. Blend until smooth. Tip: We prefer our bisque thick so we do not use all of the broth. If you like your bisque thinner, use most or all of the broth.
** To spruce it up a little, we sometimes will add 1 lb. organic sausage (browned in a skillet) and 1 ½ cup sweet corn. Delicious!!