butternut squash bisque recipe
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Butternut Squash Bisque Soup Recipe

Butternut Squash Bisque Soup Recipe is silky smooth, finished off with maple cream and the perfect soup to serve up to your guests.
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 395kcal

Ingredients

For the Soup:

  • 1 tablespoon unsalted butter
  • 1 small diced sweet onion
  • 3 cloves of finely minced garlic
  • 2 peeled and seeded large diced large butternut squashes
  • 1/2 cup bourbon
  • 64 ounces chicken stock
  • 1 cup heavy whipping cream
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • Sea salt and white pepper to taste

For the Maple Cream

  • 2 cups heavy whipping cream
  • ½ cup maple syrup

Instructions

  • In a large hot pot on medium-low heat with butter, caramelize the onions, about 20 to 25 minutes.
  • Once brown, add in the garlic and saute until lighty browned.
  • Add in the butternut squash and cook for 10 minutes.
  • Next, deglaze with bourbon and cook to au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender, about 20 to 25 minutes.
  • Finish the soup with 1 cup of heavy cream and seasonings.
  • Purée using an emersion blender or a blender.
  • Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and chill until ready to serve.
  • To plate: serve the soup with 1 tablespoon of the maple whipped cream and garnish with a fresh sage leaf and pepitas

Nutrition

Calories: 395kcal | Carbohydrates: 33g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 247mg | Potassium: 709mg | Fiber: 2g | Sugar: 14g | Vitamin A: 283.9% | Vitamin C: 34.5% | Calcium: 12.8% | Iron: 7.2%