Recipe for Butternut Squash Bisque
12 healthy servings
2 large whole butternut squashes
2 large sweet onions, chopped
3 bay leaves
2 sticks of butter
3/4 quart of heavy cream
2 pints of vegetable broth or stock
1/4 teaspoon of mustard powder
1/4 teaspoon of powdered ginger
nutmeg, white pepper, and salt to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Cut butternut squashes into squares, removing the seeds from the bulb.
- Bake the squashes until they are tender, the meat is slightly browned, and the skin can be easily removed--around an 1hr to 1.5 hrs. If using pre-cut squash, bake until tender and lightly browned--around 30 minutes.
- Remove the skins of the squash and chop into chunks as small as you please (its going to become soup after all!)
- In a large pot on medium low, cook the onions in the butter until onions become transparent.
- Add mustard and ginger to the concoction.
- Add the tender squashes to the brew and mash (if you want a puree, you can puree the onions and squash at this point and return it to the pot).
- Bring the pot to a boil, slowly adding the broth or stock, while continuously mashing.
- Allow the brew to boil until you are satisfied with the texture (can be 45 minutes to an hour or less!). No need to stand over the pot but make sure to turn it now and then.
- Lower the brew and add cream until satisfied with color and taste.
- Add nutmeg (at least 1 teaspoon), salt, and pepper to taste.
