Butternut Squash Bisque
Total TimePrep: 40 min. Cook: 30 min. + cooling
First, gave this only 4 stars because it was WAY TO SWEET! Made this according to directions, doubling everything as my small butternut was 8 cups. When I went to puree it was too watery, so I added 2 tablespoons rice to soak up some liquid. This also helps with the mouth feel,I let this cook a couple more hours. When I was finally pureed it, I tasted it and WOW was that sweet. I added a half pint of drained cannellini beans, and pureed it again. It helped a little. Over all, couldn't taste the orange juice (waste), it did NOT need the brown sugar the apples were enough. It was more of a dessert soup. My cousin said it tasted like apple pie. My kids did not like this. Edible, but we won't be remaking this one. Just too sweet.
I've made this recipe for numerous friends and colleagues and have always received rave reviews. Personally, it's not my bowl of soup (ha ha), but folks that like this type of soup have raved about it. It's a go-to recipe when I want to give someone some 'comfort in a cup'.
I hope this person who made this doesn't quit their day job. This was pathetic!
Was very bland....made my family sick to stomach....yuk!!
I used squash that was already cooked, so at first I sauted it with the apple and onions (I didn't have any leeks), adding the orange juice and some powder cinnamon. I also used evaporated milk instead of whipping cream and a lot less butter to make it lighter. I also added some nutmeg at the end, it really complemented the taste. The recipe is great, I will be making it again.