I had a butternut squash that needed to be used, and James requested a butternut squash bisque, so I thought I'd give that a try, although I think he was thinking about bisque (some words bleeped out), originality, and a butternut squash being around. I usually don't like to make soups that require using a blender, but this one was definitely worth it! Even though this soup is not a traditional bisque (it contains no crusteaceans), it is very thick and creamy. As for why the heavy cream is optional, it's simply that I forgot to add it. Nevertheless, I still got a very tasty and creamy soup, but adding it would make the soup more rich and creamy. Some things that took a bit longer were partially caramelizing the onions and roasting the butternut squash. However, your effort will be rewarded. Partially caramelizing the onions helped bring out their flavor and added a savory sweetness to the soup. Roasting the butternut squash also brought out more of the butternut squash flavor and intensified it.
|1||butternut squash, cubed|
|2 cups||stock or water|
|1/2 teaspoon||nutmeg, ground|
|1/2 cup||heavy cream||optional|
- Melt the butter and add onions, cooking until somewhat caramelized.
- Add stock and remaining materials except heavy cream.
- Bring to a boil, and then simmer until all vegetables are tender.
- Puree the soup until smooth, and then, if you're using the heavy cream, stir it in.