Bisque Me! Beautiful Butternut Squash Bisque

Now, I’m no Master Soup-Maker. In fact, this is my first time cooking a soup (or bisque, rather) from scratch. And it turned out really well! I got my basis for the recipe here, but I really changed this one up. Also, apologies for the lack of postings, busy lives! We’ll get back into it, we have a lot in store for you still. Alright, get ready!

Ingredients:

  • Olive oil
  • Butter
  • 1/2 onion
  • 3/4 cup of diced carrots
  • Butternut squash
  • Vegetable stock
  • Salt/pepper to taste
  • Cinnamon to taste
  • Brown sugar to taste
  • Ground ginger to taste
  • Garlic

Alright! Semi-long list but once you have everything cut up it’s easy. And the last few are to taste, throw your own ideas in there too. Ginger, brown sugar, and cinnamon just gave that nice soothing Fall flavor. So amazing on the cold nights we’ve been getting in Boulder.

Directions:

  • Cut up your butternut squash (I would roast it before hand, it was NOT fun to cut raw), carrots, and onions into cubes or small pieces.

  • Next, put some oil and butter into a big pot. I added some garlic in there too. Watch out, the smell is divine.

  • Once that’s nice and hot, pop in the onions.

  • Once the onions are nice and tender, put in the carrots and squash. And, though I’m not explicitly saying it, throughout this I’m putting in salt, pepper, garlic pepper, cinnamon, brown sugar, etc. Do it to taste. Make it your own.

  • Stir it around and then pour your vegetable stock in and bring to boil. You’re going to leave these in here, boiling, until all the vegetables are nice and tender.

  • Alright! So your veggies and nice and tender…I hope you have a blender or food processor! Because you want to throw all that mixture into that blender or food processor and blend it until smooth. Now we have a really bad blender, and although it took some time, even ours was able to blend all these. So you can do it!

  • Once that’s all blended, pour back into the heated pot. Here, you can add cream into it if you want (I didn’t). I stirred in a lot of cinnamon, ground ginger, and brown sugar in at this point to get it to that flavor I wanted to. Just stir and taste until you are satisfied.

 

And voila! You are done! Wasn’t too hard, was it? I really really suggest it as we move into winter…it is so nice and hearty. Very warm. There might be a holiday coming up where you can use this… Let me know if you have any questions!

(BONUS KITTY PIC)

 

8 Responses to "Bisque Me! Beautiful Butternut Squash Bisque"

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  1. thethingaboutjoan

    November 14, 2012 at 9:51 am

    Looks so delicious — I’ve been on a bit of a butternut bender, but I’ve never attempted to roast one. So what’s the easiest way to roast it? Cut it in half, scoop the seeds and pop it in the oven? At what temp and about how long would you recommend?

    • hungryandfit

      November 15, 2012 at 8:34 am

      Yep exactly! I would say around 400 degrees, and until tender. Sometimes people microwave it before hand. Up to you

  2. Gpa

    November 14, 2012 at 11:37 am

    Glad you’re having family for the Tgiving Day—will be thinking of you–
    Love—Gpa and Gma

    • hungryandfit

      November 14, 2012 at 9:00 pm

      Wish you were coming!

  3. marylouharris

    November 15, 2012 at 4:03 am

    I’ve been on a butternut bender as well. My neighbor left a couple on my porch and I have put them to good use in soups and stews. Love the look of your bisque.

    • hungryandfit

      November 15, 2012 at 8:33 am

      Yum, it’s so fun to cook in season

  4. agoodstewardess

    November 16, 2012 at 6:16 am

    Looks like a great cold weather dish! I’m making pumpkin bread today (Trader Joes mix) which I’m excited about!

    • hungryandfit

      November 16, 2012 at 8:47 am

      Ooh sounds good!