Butternut squash bisque is a perfect fall dish to prepare on a weekend and enjoy for Sunday dinner or for a quick dinner to heat up during the week. While this recipe takes time, the majority is passive time, while the butternut squash roasts in the oven or cooks on the stove top. The best thing about butternut squash is it is naturally sweet and can be seasoned with just salt, pepper, cinnamon and nutmeg. No additional sugar needed.
Equipment:
Butternut Squash Bisque
Ingredients
Instructions
- Cut squash in half top to bottom. Remove seeds.
- Roast cut side down on a foil lined baking sheet at 400 degrees until soft for about an hour.
- Scoop squash pulp from the skin with a spoon. Combine squash pulp with rice, seasonings and liquid, except for cream. Bring to a simmer and heat on low for 1-1/2 hours. Puree with an immersion blender or in batches in a regular blender. Add cream. Add more salt and pepper to taste.