Butternut Squash {pumpkin} Bisque
Easy Butternut squash creamy soup, also known as bisque.
Servings: 6 -8
Ingredients
- Butternut squash - 1 large or 5 cups of butternut squash peeled and chopped into 1 inch cubes
- Onion - 1 medium chopped roughly
- Garlic - 2 large cloves chopped roughly
- Heavy Cream - 1/2 cup
- Water - 5 cups
Oils, Herbs & Spices
- Butter - 3 tbsp
- Rosemary - 1 twig fresh or 1 tsp dry
- Nutmeg - 1/2 tsp
- Cayenne pepper - 1/2 tsp
- Red Chili powder - 1/4 tsp
- Salt - 1&1/4 tsp or to taste
Instructions
Preparing the Butternut Squash
- In case you do not find butternut squash, you may use pumpkin. Wash, peel and chop the squash or pumpkin into 1 inch squares. It should be approximately 5-6 cups after chopping. Set aside.
Making One Pot Butternut Squash {Pumpkin} Soup
- Heat butter in a sauce pan. Add rosemary, garlic, onion, nutmeg, red chili powder, cayenne pepper and salt to the hot butter.
- Saute it on medium heat till onions become slightly soft and pink in color.
- Now add chopped butternut squash or pumpkin, heavy cream and water to the pan. Give it a good stir and bring it to a boil.
- Now simmer it for 18-20 minutes till the butternut squash becomes soft.
- Once it is soft, switch off the gas stove.
- Puree it in a blender in small batches, while it is hot.
- DO NOT PUREE IT BY FILLING TILL TOP OR IT WILL SPILL OUT AND BURN YOU. JUST SMALL BATCHES AT A TIME, MAY BE 1 CUP AT A TIME.
- Put it back in the sauce pan. Adjust the water and salt if required. Warm up again and serve hot.
Serving
- You may serve it with more cream on top with some croutons or bread on the side.
Storage
- It can be stored in the refrigerator well. You can freeze it too in individual batches.
Notes
You can make it vegan, by using olive oil in place of butter and almond milk instead of cream. Pumpkin can be easily used in place of butternut squash. You can use vegetable broth in place of water or do half n half. If you are using broth, be mindful about the amount of salt used.