Squash Bisque

I bought some peeled/cubed butternut squash and didn’t know what to do with it. I’ve never made soup before and was feeling kind of daring. The recipe seemed simple enough, so I thought I’d give it a shot.

Squash Bisque (from Erika, original recipe from Allrecipes.com)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
1 large garlic clove, finely chopped
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
2 1/2 cups vegetable or chicken stock
1/2 cup apple cider
1/4 tsp nutmeg
1 tsp thyme
salt and ground black pepper to taste
1/3 cup heavy cream

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion and garlic in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, thyme, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

This soup was amazing with the Tender Potato Bread.

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9 Responses to “Mustard Maple Brussels Sprouts”

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    1
    Shannon — November 20, 2013 at 9:01 pm

    ooh, i love a good brussels recipe, this one is definitely going on the top of my to-try list! and i’m totally with you on pomegranate seeds 🙂

    • beantownbaker — November 24th, 2013 @ 6:05 pm

      Are pom seeds the best.

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    2
    Ginny — November 21, 2013 at 4:59 am

    I will definitely try these. But that’s not why I wrote. I wanted to tell you that I’m proud of you for taking off time to be with your family. It may or may not have been a difficult decision. That doesn’t matter – It was the right thing to do. While you didn’t ask my permission, you didn’t need to. You have my unmitigated support.

    Now go enjoy. Just remember to put your feet up now and then and if anyone volunteers, accept their offer without guilt. It will not only give you a break, you will likely have the perfect chance to bond with (and love) your helpers.

    Happy Thanksgiving!

    • beantownbaker — November 24th, 2013 @ 6:09 pm

      Thanks! Happy Thanksgiving to you!

  3. #
    3
    Liz — November 21, 2013 at 10:51 am

    Nice recipe. Thank you. Enjoy your time off and Happy Thanksgiving to you and your families.

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    4
    Athena @ Fitness & Feta — November 21, 2013 at 10:55 am

    Love pomegranates, and I love Brussels Sprouts, so I can’t wait to try this recipe. My boyfriend doesn’t have the same love affair with Brussels Sprouts as I do, but I’m hoping this will help change his mind. Thanks!

    • beantownbaker — November 24th, 2013 @ 6:11 pm

      This is definitely a recipe that could change the tune of a non-brussels-sprouts lover. Let me know how it goes.

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    5
    Charles Berger — November 29, 2013 at 2:17 pm

    It looks fantastic! thanks a lot for sharing the recipe

    • beantownbaker — December 1st, 2013 @ 6:49 pm

      It’s really quite tasty. Let me know if you try it out!

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