Butternut Squash Bisque

Butternut Squash Bisque


2 medium onions, chopped
2 large stalks celery, chopped
2 large carrots, peeled and chopped
1/4 cup extra virgin olive oil
2 (20 oz) package of butternut squash, cubed
1/2 cup dry white wine
2 quarts vegetable or chicken stock
1/2 cup half and half
optional garnishes, flat leaf parsley, chopped chives
kosher salt and black pepper to taste
  • Chop the onions, celery and carrots.
  • In a large sauce pan or stock pot, heat the oil on medium heat and add the celery, onions and carrots.
  • Season with salt and pepper and cook for 8-10 minutes or until tender, stirring often.
  • Add the butternut squash nd cook for another 5 minutes, stirring occasionally.
  • Add the wine and bring to a strong simmer, 2-3 minutes until reduced slightly.
  • Add the stock and bring to a boil. Reduce heat to a simmer and cook for 20-25 minutes until squash is tender.
  • Remove soup from heat and with an immersion blender puree soup until smooth.
  • With heat on medium whisk in half and half.
  • Taste for seasoning and season with salt and pepper if desired.
  • Garnish with chives and parsley if desired.




5 min


40 min


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