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Butternut Bisque

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Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

Source: Everyday Food, November 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.

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Reviews

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  • martak555
    20 NOV, 2014
    Excellent soup! Skipped the half-and-half, substituted apple cider+ more chicken stock for the water, little maple syrup and served it with a splash of cognac. Made it many times... also olive oil instead of butter
    Reply
  • MrsJunn
    15 OCT, 2014
    Fantastic!! I added one butternut squash and it didn't appear to be enough, so I weighed it's "sister" squash I had and it was only 2lbs! This recipe calls for a 4lbs squash, so measure accordingly and don't be like me! I quickly cut up the other one and added it so it turned out fine. Flavor is delicious, especially with the mixture of salty/sweet/spicy. Don't add too much sour cream, it will overpower the soup, but the taste is divine, highly recommend this recipe!! :D Will be freezing some!
    Reply
  • HppyBaker
    30 OCT, 2013
    Awesome flavors and I haven't even added the half and half. I might even leave it out!
    Reply
  • kristajenn21
    10 JAN, 2013
    Delish! I used a 16oz frozen bag of butternut squash because i'm always worried I might cut my hand off cutting winter squash ha :) 2 C broth, only 2 C water and used my immersion blender to blend it. I added the half and half after it was blended. It was a bit thin for my liking so I added a mixture of 2 Tbsp cornstarch/2 Tbsp water to thicken it up a bit. I'm in love with all of Martha's soups and this one is no exception!
    Reply
  • Daggert49
    14 NOV, 2012
    This is hands down my favorite soup. You have to try it! You won't be disappointed!
    Reply
  • joshinchicago
    22 OCT, 2012
    Wow! I just made this and it is absolutely delicious! I substituted the butternut for delicata squash I had left over from my CSA. I also used ground chipotle pepper in place of the cayenne. I had hoped it wouldn't overpower the taste, but you can't even taste it. It just leaves a very slight heat in the back of your throat. I also added some fresh sage leaves, as well as the dried thyme, and in place of the half and half I used a half cup of heavy cream and a half cup of non fat milk. YUM!!!!!
    Reply
  • CindyKM
    19 OCT, 2011
    The flavor is much more complex than the preparation of this wonderful Autumn soup. So easy and so delicious. It became an instant favorite in my house!
    Reply
  • MS11129051
    18 OCT, 2011
    I cut the squash croswise then lengthwise, scoop the seeds with a spoon then peel with a vegetable peeler until I see bright orange. It is easier to cut into cubes with the cut side down. Also, I use a stick blender right in the pot and don't get too picky if there are a few small lumps. Just keep the blender submerged so the soup doesn't splash. The soup stays hotter and I don't have to use or wash a stand up blender.
    Reply
  • schoodlepie
    1 OCT, 2011
    Love this. I had half of a sweet potato left over from something else, so I included it with the squash -- and I garnished with very thin slices of chorizo sausage that I crisped in a saute pan. Love the salty sweet savory flavors of this combo of ingredients (I substituted sage for thyme). Great recipe and easily adaptable to your tastes. Might try it with sauted or bbq shrimp next time!
    Reply
  • momthebomb
    21 NOV, 2010
    Delicious, delicious, delicious. I pierced the squash, then cooked in the microwave with the skin on for 12 minutes. Then I just scooped out the cooked flesh. I also didn't have half and half, so I just used milk. Still yummy and less fat.
    Reply

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