Monday, November 25, 2013

Butternut Squash Bisque

We had the warmest of weekends!  Even though the thermometer registered 12 degrees at 6 a.m. Sunday morning, we were basking in the warmth of having our Providence children at home for a few days--an important few days.  

This past Friday, our daughter-in-law, Elyssa, successfully defended her doctoral dissertation at Purdue.
We are so proud of this dear young woman.  We had a small celebration which will continue next month after graduation.    

After a cold trip to Midway airport, it was time to dip into our autumn squash hoard in the root cellar basement.  I enlisted The Baker's help in cutting the butternut squash in half and he said he had a recipe he'd saved and would be glad to make the soup.  Great!  It's another yellowed page from the Chicago Tribune with no date.  It is from the magazine section which was discontinued long ago.  The recipe doesn't call for roasting the squash first but I convinced him that doing so would greatly enhance the flavor of the soup.  I'd like to think my suggestion was the reason for this bowlful to be over-the-top delicious.  It truly was the best squash soup I've tasted.  I hope you'll give it a try.

Butternut Bisque adapted from a Chicago Tribune Magazine by The Baker
(six servings)

2 medium butternut squash (about 1 1/2 pounds)
4 Tbsp butter
1 large sweet onion, peeled and chopped
1/2 tsp powdered ginger
1/2 tsp cinnamon
1 quart of chicken stock
2 medium Granny Smith apples peeled, cored and diced
1/2 cup dry sherry
1/2 cup heavy cream
Salt and pepper to taste

1.  Heat the oven to 400 degrees.  Cut butternut squash in half, scoop out seeds and rub with olive oil.  Place, skin side down, in a pan and roast for about 45 minutes until slightly softened.  Cool.  Cut away  the skin and rough chop.
2.  Melt the butter in a heavy Dutch oven over medium heat.  Add onion, ginger and cinnamon.  Saute, stirring constantly, until the onions are translucent.
3.  Add the chicken stock, squash and apples.  Bring to a boil then lower to a simmer.  Cook until the squash and apples are very soft.
4.  Cool the mixture slightly.
5.  Puree the mixture with a stick blender or a regular blender.
6.  Stir in the sherry, heavy cream and salt and pepper to taste.
7.  Return all to the pot and heat through.



  1. Congratulations to Elyssa!! I know you all are so proud of her accomplishment. Well done.

    Ahhhh, this soup looks so good. It is a cold, rainy day... perfect for hot soup. Have a wonderful day, Bonnie. blessings ~ tanna

  2. What an accomplishment for your DIL:)

    Love that soup!

  3. Congrats to your daughter-in-law! The soup sounds great, the temps have been crazy cold in Philly too. Happy Thanksgiving Week:@)

  4. looks delish sounds yummy... congratulations to your DIL, that is a huge accomplishment...

  5. My mom get many of her favorite recipes from the food section of our local paper. It's discontinued now but I always used to look forward to reading it. I hope you and your family have a very happy Thanksgiving, Bonnie. Congratulations to your DIL.

  6. I've never roasted first but if that's the secret to the best ever I will do that next time! It sure is a good looking soup. And congratulations to your DIL--that is a wonderful accomplishment.

  7. Congratulations to your daughter-in-law. What a great accomplishment. Love your soup Bonnie. The Baker did a splendid job and I like the idea of roasting the squash. Roasting gives vegetables such incredible flavor.

  8. It is truly beautiful, and shouts AUTUMN!!

  9. I love that dish (sans onions!) but I always add chipotle peppers to it to balance out the sweetness of the soup. Yum! Stay warm - did you get any snow today? We have about 1/2 an inch - not ready for it yet!

  10. How wonderful that part of your family was home and such a wonderful accomplishment to celebrate. Dave and I were in St. Charles over the weekend and saw a beautiful hotel called, "The Baker." Of course I thought of your husband.


  11. Looks pretty good!

    Happy Thanksgiving to you and yours!

    M :)


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