Wednesday, September 24, 2014

Butternut Bisque Redux

There are still tomatoes on the windowsill but I felt the need to usher in autumn with a favorite of ours, this butternut bisque.  It was nice to find butternut, acorn squash and pumpkins nestled in with great pots of mums at the Saturday market.  Delicate summer squash is always welcome on the table but the heartier squashes lend themselves to bolder preparation.  The combination of squash and apples is a marriage made in soup heaven!!  As the days grow colder and we draw indoors, it's a great comfort to know that there's something in the freezer just in case of a blizzard.  Hmmm, it is just early, early fall and now I'm thinking blizzard??  Here's what I'm getting to--double the recipe and freeze half.  Just omit sherry and cream before freezing and make a note on the container to add it before serving.  This is a bisque worthy of a starter for company or for two in front the fire on a Sunday afternoon.

Butternut Bisque adapted from a Chicago Tribune Magazine 
(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
1/4 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. Now I have never added sherry..I will love this:)
    Thank b words though yet please:)

  2. What a perfect and delicious fall soup!! Blessings, Catherine

  3. One of my favorite things about fall is soup. Bring it on! I think I've tried this but must again. It looks so pretty for autumn too. I often am lazy and use TJ's which is also very good.

  4. This post is ever so timely, as my neighbor just gave me a butternut squash. Your recipe sounds divine and I have everything except the cream!
    Happy Fall my friend!

  5. Great idea to freeze half of the soup. I know in Chicago you'll be glad to find it in the freezer in the dead of winter. Mums are everywhere here too.

  6. yum... it will be another couple of months before we can eat soup...

  7. Or else eat TWO bowls of it with bread or salad and it IS the meal! People are saying a bad winter coming up, but what winter isn't bad? Plus with global warming, I wouldn't think so. Did you miss your visit this fall? Are you still coming?

  8. Love your suggestion to write on the container to add the cream and sherry... Not that I'm forgetful or anything:@)

  9. I love butternut. So good. So, so good.

  10. oh that looks really, really good!! that farm museum is in ferrum "ferrum blue ridge institute farm museum" but it does look like it could be booker t! very similar!

  11. I've been using a recipe from a Sonoma cookbook...this looks so much more intense, Bonnie. I live in Florida, but already have some soup in the freezer! You guys in the north better stock up, because the Farmer's Almanac has some bad winter predictions for you.

  12. Oh no, blizzard!!! :-) Your soup sounds delicious, Bonnie as most of the Tribune recipes are. I like the touch of cinnamon. Have a great weekend!

  13. This is such a timely post, Bonnie! I just picked up 2 Butternut squash from a farm stand wanting to make soup when it turns cooler. I sure don't want to think about blizzards though! Our black walnut tree doesn't have the bounty of nuts as it did last year so I'm predicting a milder winter :)

  14. Don't know how I missed this one! I LOVE a good butternut squash soup! blessings ~ tanna


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