My lovely friend Natalie sent me this fantastic recipe by Martha Stewart for Butternut Squash Bisque that set my heart ablaze with desire for this soup. I’ve only had butternut squash in chili and a Trader Joe’s brand soup before, and although I liked it, neither experiences really captured my taste buds enough to reattempt them.
This bisque is a whole new thing though! I love it — I adjusted some of the recipe and added a few different things to make it a little spicier. Nick absolutely LOVES spice (heat) and I am a huge fan of the gourd + spice (seasoning) combination, so I knew this would be fantastic!
This recipe makes an ENORMOUS batch! I don’t have specific measurements, but my best guess would be that it makes approximately twelve 1 cup servings, which is a great amount alongside a rice and chicken for dinner or a veggie wrap for lunch! If you want to have the soup as more of a main meal, I’d suggest 2 cup portions!
We stored about half of it in the freezer and the rest in the refrigerator. If you freeze it, when you want to eat it again you can just run hot water around the outside of the container to loosen it up and then dump the frozen block into a medium to large (depending on the container used for storage) sauce pan and heat it up over medium-high until it’s ready to be eaten!
4 lbs cubed butternut squash
1 can of reduced sodium chicken broth
3 tbsp unsalted butter
2 tsp fresh thyme (or leaves from 3 – 4 sprigs)
1tsp ground cayenne pepper
1/2 tbsp ground nutmeg
1/2 tbsp all spice
1 tsp cinnamon
1/4 tsp ground cloves
1/2 lemon, juice only
1.5 cups Half & Half
1 tbsp minced garlic
1 medium yellow onion, chopped
Salt and pepper to taste
Sour cream or similar for topping (if desired)
In a large saucepan, melt the butter over medium and then saute the onion and garlic in the seasonings & thyme until the onion is softened. (Recipe says 5 – 7 minutes but I cooked mine for a little longer because they weren’t as soft as I would’ve liked — I prefer them slightly caramelized for the sweetness in the finished soup! If you’re like me, cook them a bit longer!)
Add the squash to the pot along with the half & half, the chicken stock and the water. Cook until tender. (The recipe says to cook for 20 minutes — we cooked it for 35 over medium-low heat, keeping an eye on it to make sure it wouldn’t boil over.)
Add the lemon juice and then use your blender (or food processor) to blend the soup once it’s finished. Unless you have a giant blender, you’ll need to work in batches — I have a Magic Bullet and it took a total of six refills from my saucepan but I managed! 😀
You can serve with a dollop of sour cream (or creme fraiche, plain greek yogurt, whatever you want!) as well as a sprinkle of allspice on top!