I have been on a quest. Just for you squash lovers. Well, and for me, too because I LOVE squash. Roasted with butter and brown sugar or made into perfect soup. I have tasted many and tried many, and oh my squash, this is it. This is the one. This is so good that it survived the soup trials and taste tests and made it all the way to my daughter’s beautiful baby shower that I just hosted. It beat out the recipe I got from a chef from the Grand Hotel on Mackinac Island.
And now, I share it with you. Because that’s how neat I really am.
You wouldn’t believe how simple it is. And how satisfying. How can you not try this?
Velvety smooth and savory with warm fall spices, this bisque is rich and elegant yet easy to prepare.
Begin with two beautiful butternut squash. The chef taught me that the more yellow it is the sweeter it will be. Wash it, cut it in half, and lay it on a rimmed baking pan. Cut 1/2 c. butter into chunks (about 1 T. each) and divide it up over the open squash halves. Sprinkle with 1/4-1/2 c. brown sugar and a little salt and pepper, and roast it in a 400 degree oven for 45 minutes or so or until a fork will pierce the soft flesh easily. Set it aside to cool.
While it’s cooling chop 1/2 c. onion and peel and slice one apple.
When the squash has cooled enough to handle, scrape the insides out (of course not the seeds) and set it aside.
In a soup pot, melt 4 T. of butter and add in the onion and apple. Sauté 3-4 minutes until tender.
Add in the squash, (about 6 cups), 4 cups of chicken stock, 1/4 tsp. cayenne pepper, 1/2 tsp. pepper, and 1/2 tsp. salt. Bring the whole thing to a boil and then let it simmer for at least 30 minutes. Add in 8 oz. of cream cheese cut into cubes.
If you have an immersion blender, use it to puree the squash into bisque-y loveliness. If you don’t have one, let it cool and then puree it in batches in your blender or food processor. Season to taste.
Toast up some pecans for garnish by either warming them over medium heat in a frying pan, stirring constantly for 4-5 minutes or until browned up and fragrant or putting them in the oven for 5 minutes at 350.
See how easy? See how beautiful?
Enjoy this little taste of fall. Or impress someone you love. Make them some bisque.
- 2 Butternut squash
- ½ c. butter
- ¼-1/2 c. brown sugar
- ½ c. onion
- 1 apple
- 4 T. butter
- 4 c. chicken stock
- ½ tsp. pepper
- ½ tsp. salt
- ¼ tsp. cayenne pepper
- 8 oz. cream cheese
- Wash the squash, cut it in half and lay it on a rimmed baking sheet. Cut ½ c. of the butter into chunks and divide it up over the open squash halves. Sprinkle with brown sugar, salt and pepper and roast in a preheated 400 degree oven for 45 minutes or until a fork can easily pierce the flesh. Set is aside to cool.
- Chop the onion and peel and slice the apple.
- Scrape the insides out of the cooled squash sand set it aside.
- In a soup pot, melt 4 T. butter and add in the onion and apple. Saute 3-4 minutes until tender.
- Add in the squash, chicken stock, cayenne pepper, pepper and salt. Bring to a boil and then reduce to a simmer and simmer for 30 minutes.
- Add in cubed cream cheese.
- Use an immersion blender to puree or let it cool and puree in batches in a blender or food processor.
- Season to taste.
- Garnish with toasted pecans.