Butternut Squash Bisque

The Chef loves his squash. And I love my bisque. So this is a happy meeting place. The addition of cinnamon is a great little toasty surprise, and finishing this with the roasted walnuts gives it a really interesting texture.

As always, the roasting is the most important part. It takes the squash from good to great, so don’t skip it!

2 whole butternut squash, peeled and diced
1 onion, diced
2 stalks of celery diced
1/2 cup of heavy cream
dash of cinnamon
salt and pepper to taste
tablespoon of butter
tablespoon on olive oil
splash of vegetable stock

  1. Preheat oven to 375.
  2. Toss squash with oil, salt,and pepper. Roast for about 40 minutes or until very soft.
  3. Melt butter in a medium pot. Add, onions and celery. Add a good pinch of salt . and saute until tender.
  4. Puree squash , celery, and onions.  Put back in a pot on medium heat.
  5. Add stock, cream, and taste for seasoning. Simmer for 30 minutes and done.
  6. Garnish with chopped roasted walnuts and a dollop of sour cream.
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Filed under Appetizers, Soups, Veggies

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