Butternut Squash Bisque with Sour Cream Topping Recipe

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Butternut Squash Bisque with Sour Cream Topping Recipe
Butternut Squash Bisque with Sour Cream Topping Recipe photo by Taste of Home
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Butternut Squash Bisque with Sour Cream Topping Recipe

Read Reviews
4.5 5 5
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 70 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 70 min. Cook: 25 min.

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.
Originally published as Butternut Bisque in Test Kitchen Favorites 2004 2005, p76

Nutritional Facts

1 cup: 170 calories, 6g fat (2g saturated fat), 15mg cholesterol, 757mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 4g protein.

  • 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
  1. In a large bowl, toss the squash, carrots, apple, shallots and oil. Transfer to a large roasting pan.
  2. 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.
  3. 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.
Originally published as Butternut Bisque in Test Kitchen Favorites 2004 2005, p76

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Reviews forButternut Squash Bisque with Sour Cream Topping

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clamshell User ID: 4379187 135461
Reviewed Nov. 1, 2014

"Creamy with great flavor! Excellent fall meal."

MY REVIEW
dklinkow User ID: 1300619 156743
Reviewed Nov. 17, 2012

"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."

MY REVIEW
Johnboy11267 User ID: 6226475 156453
Reviewed Sep. 8, 2012

"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!!!)"

MY REVIEW
Gazeahead User ID: 6496370 106881
Reviewed Jan. 28, 2012

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

MY REVIEW
maryannt User ID: 3618430 152009
Reviewed Jan. 25, 2012

"Excellent taste. I loved it."

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