Butternut Bisque

Calorie Content: With this amount of cream, I’m afraid to ask.

 Butternut Bisque is one of my comfort foods, warming my insides during the cold winter months. It freezes well, too. So, make a big batch to keep at the ready. And this goes well with the Treacle Bread (see recipe from the November 2025 Spruce Tree Journal).

I tend to go heavy with the butternut squash, using at least 4 ½ pounds per batch. I love it this thick, almost to the consistency of apple sauce. Use less squash if you like the bisque lighter.

Ingredients:

 Musical ingredient: Keb’ Mo’ Christmas CD: Moonlight, Mistletoe & You.

 4 - 4 ½ pounds of butternut squash (save yourself the time and hand cramps by buying the pre-skinned and seeded squash halfs - about three of them). Take the outer layer off the outside (non-flat halfs) using a vegetable peeler. Cut squash into 1-inch cubes.

4 Tablespoons unsalted butter

1 medium onion, chopped

2 garlic cloves, minced

½ teaspoon dried thyme

¼ teaspoon ground cinnamon

¼ teaspoon nutmeg

1/8-1/4 teaspoon cayenne pepper (and a little more to garnish the bisque on serving)

Salt to taste

4 cups low sodium chicken broth

1 cup heavy cream

2 McIntosh or Cortland apples, peeled and quartered

1 Tablespoon lemon juice

Directions:

1.     In a large soup pot, heat butter over medium heat. Add onion, garlic, thyme, cinnamon, nutmeg, and cayenne pepper. Stirring ingredients, cook until onion is softened.

2.     Add butternut cubes, broth, and cream. Bring to boil, then reduce to a simmer. Cook until squash is softened, about 15 minutes.

3.     Add the apple quarters and continue cooking until squash is tender.

4.     Puree batches of this cooked mixture in a blender until smooth. Combine batches, add lemon juice and salt to taste.

5.     Serve bisque garnished with a spinking of additional cayenne pepper.