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Butternut Bisque Recipe

Butternut Bisque Recipe photo by Taste of Home

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I've served this wonderful soup to family as well as company. It's especially good to serve in the cooler fall months. – Kristin Arnett, Elkhorn, Wisconsin

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Butternut Bisque Recipe

Prep: 70 min. Cook: 25 min.

Yield: 10 Servings

70 25 95

Ingredients

3-1/2 pounds butternut squash, peeled, seeded and cubed
1 cup sliced carrots
1 medium tart apple, peeled and chopped
1/2 cup chopped shallots
2 tablespoons olive oil
3 large tomatoes, seeded and chopped
4 cups chicken broth
1-1/4 cups half-and-half cream
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
3/4 cup frozen corn, thawed
2 tablespoons minced chives
Sour cream and additional chives, optional

Directions

In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
Bake, uncovered, at 400° for 1 hour or until browned and tender, stirring twice. Cool slightly. Place in a food processor; cover and process until almost smooth.
In a Dutch oven or soup kettle, cook tomatoes over medium heat for 5 minutes. Add the pureed vegetables, broth, cream, salt and cayenne; heat through (do not boil). Stir in corn and chives. Garnish servings with sour cream and chives if desired. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 170 calories, 6 g fat (2 g saturated fat), 15 mg cholesterol, 757 mg sodium, 26 g carbohydrate, 6 g fiber, 4 g protein.

Originally published as Butternut Bisque in Test Kitchen Favorites 2004 , p76

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Butternut Bisque

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Reviewed on Nov. 17, 2012 by dklinkow

The carrots and tomatoe seamed to over power the almondy flavor of the butternut squash that I so love and have come to expect from butternut bisque.

Reviewed on Sep. 08, 2012 by Johnboy11267

I've made this recipe several times and it does not disappoint! It requires a little more work than some, but IMO, is the quality that would be served in a fine restaurant. I don't make it too often, for fear of getting tired of it. Try it (and NO ALTERATIONS!!!)

Reviewed on Jan. 28, 2012 by Gazeahead

My wife and I have both made this soup several times and made slight variations to the recipe, and have won praise every time

Reviewed on Jan. 25, 2012 by maryannt

Excellent taste. I loved it.