Steve’s Butternut Squash Bisque

Charting Course ^ | 12/2/2014 | Steve Berman

[lifeofgrace]

Okay, I like to cook.  I made this butternut squash bisque for Thanksgiving, and took it to my in-laws, where we devoured it and fought for the leftovers.  It's so good, I made it again, wrote down all the ingredients, remeasured everything, and made it into a real recipe.

Here it is so you can try it.

Makes about 8-10 servings.  It will take you a good hour or two to make this.

Ingredients:

1 medium butternut squash – peeled, seeded and cut into ½” cubes (6 cups)

3 med yellow squash (4 if they are small) – seeded and cut into ½” cubes (3 ½ cups)

2 cups coarse chopped celery

2 tbsp butter

1 tsp celery salt

½ cup buttermilk

1 ½ cup whole milk or 1 cup whole milk and ½ cup heavy cream (optional)

 

Spice mix:

½ cup light brown sugar (packed)

1 tsp chili powder

½ tsp black pepper

½ tsp cinnamon

¼ tsp nutmeg

1/8 tsp ground clove

½ tsp garlic powder

pinch allspice

pinch red pepper (optional)

 

Peel & seed butternut squash

cut off and discard top and bottom stems

cut in half where bulbous and cylinder meet,

cut skin with knife deep enough to see orange flesh

cut pieces lengthwise in half, use grapefruit spoon to scoop all seeds and pulp Peel & seed yellow squash

cut off and discard top and bottom stems

cut lengthwise in half, use grapefruit speed to scoop out seeds Cut all squash into ½” cubes and set aside in a bowl

Heat a 6 quart pot to medium and add butter until melted

Add celery and celery salt, turn down heat to low, cook 5 min until tender

Add squash and spice mix, turn up heat to medium

Cook until squash mixture is completely soft (even a bit mushy), about 20 minutes, stirring every 5 minutes

Remove from heat, use blender to reduce to creamy consistency (about like baby food), complete in multiple batches if necessary (don’t overfill blender)

Return mixture to pot on low heat

Add buttermilk, milk (or milk and cream) mixture, stir in to finish

Heat through and serve

[Ditter]

I love Butternut Squash. I am going to try your recipe. I had a very good recipe but I lost it. thanks for yours.

[aMorePerfectUnion]

lifeofgrace,
Thanks for posting!

[Bullish]

I can’t stand soup with sugar in it. I know bisques usually always have sugar and I guess that’s why I don’t care for them.

[varina davis]

Thanks

[Mercat]

Yum

[EternalVigilance]

Passed it along to my wife.

We still have a whole bunch of butternut and other squash sitting around. Gotta use it up.

[June2]

Bookmark

[Tuscaloosa Goldfinch]

Thank you so much for posting this! I love butternut soup and tried making it but the recipe I used had chicken broth and it was not good. Can’t wait to try this.

[9YearLurker]

Nah, no reason for sugar in a bisque—squash, lobster, or whatever.

[Faith65]

Sounds good. The recipe I use has apples and sweet onion with a chicken base to it with cream, ginger, etc puree(no celery).

[Bullish]

I’ve tried bisque’s that were so full of sugar taste that I literally spit out my one spoonful. Yuch

Nice to hear someone else agrees.

[Mr. K]

toss some wasabi peas on top

mmmMMMMMMMMMmmmmmmmmmmmmmmmmm

[Pit1]

Lifeofgrace
Thanks for posting. Been a wuss about squash, but time to grow up and give it a try. Your recipe went into my cookbook.

[Cry if I Wanna]

How about lobster or crab bisque?

[ExCTCitizen]

Going to try it this weekend...

[NorthstarMom]

We had an abundance of butternut squash this year. I usually make butternut and sun dried tomato soup but this will give us a nice change. We eat a lot of soup and sometimes I haven’t had a chance to make chicken broth so this is something I won’t have to start days ahead, thanks for sharing!

[rochester]

I’m trying to avoid heart disease. No dairy for me.

[jocon307]

Thanks for posting this, might give it a try.

[Harmless Teddy Bear]

If you roast the squash for an hour in the oven you do not need to add sugar.