Butternut Squash Bisque
2 tablespoons unsalted butter
1 yellow onion, chopped fine
1 (32 oz) prepared butternut squash puree or 4 cups
freshly cooked and mashed
2 to 3 cups chicken stock, vegetable stock, or water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
salt and pepper, to taste
1/4 cup heavy cream
1/4 cup finely chopped toasted pine nuts, hazelnuts or
pumpkin seeds
Serves 6-8
Melt butter in a heavy bottomed saucepan over medium heat. Add the onions and sauté 4-6
minutes until translucent. Whisk in butternut squash puree and 2 cups stock or water. Bring to
a simmer, then reduce to medium low heat and continue to cook for about 15 minutes Add the
nutmeg, ginger, cinnamon, salt and pepper. Transfer to blender and puree (or use in pan stick
blender), adding more stock to desired consistency. Transfer back to saucepan over medium low
heat. Gently stir in cream heating thoroughly. Serve in warmed bowls, drizzle cream over soup
and garnish with toasted pine nuts or pumpkin seeds and sprinkle of nutmeg.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/