Butternut Squash Bisque

A velvety soup blending deep richness and subtle spice, crowned with crunchy seeds and a drizzle of maple cream.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Keyword: comfort food

Servings: people

2 tablespoons olive oil
1 large onion diced small
1 large butternut squash (~3 pounds), peeled and cut in to 1 1/2 inch chunks
1 medium sweet potato cut in to 1 1/2 inch chunks (peeled if desired)
4 large cloves garlic smashed and peeled
4 cups chicken broth (recipe note #1)
2 teaspoons minced fresh ginger (a microplane works best for this) or 1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt plus more to taste
1/2 teaspoon ground white pepper plus more to taste
1/2 cup heavy cream

Heat olive oil in a large soup pot over medium heat. Add onion, and a pinch of salt. Cook and stir until onion is translucent, about 5 minutes.
Add butternut squash, sweet potato, garlic, and broth to onion mixture; stir and bring to boil. Reduce heat and simmer 20 to 25 minutes, or until the squash, sweet potato and garlic cloves are tender.
Puree the soup with an immersion blender or standard blender (See recipe note #2). If using standard blender, return smooth soup to pot. Add ginger, nutmeg, salt, white pepper and cream; cook and stir until heated through, about 5 minutes (do not boil). Taste for seasoning and add more as desired.
To make maple cream, stir cream and maple syrup together in a small bowl until well combined.
Ladle soup into bowls and drizzle as desired with maple cream. Garnish with pumpkin seeds and fresh thyme leaves; serve hot.

For a thinner soup, use 5-6 cups of broth.
Take care when blending hot liquids in a standard blender. Allow the soup to cool slightly and fill your blender pitcher to the halfway mark and remove the center, vent cap from the blender lid. Cover the lid with a clean towel to catch any splatter and blend in batches until smooth. (Some high powered blenders have locking caps and won't require this step.)

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