Sunday, May 10, 2009

Butternut Squash Bisque

I found this recipe a few years ago while I was away on business in Ottawa.

At dinner in an out of the way little bistro, I had the most delicious bowl of Butternut Squash Bisque; and being the food detective you know me to be, I enquired as to the ingredients.

The chef, bless his heart, shared the recipe with me.

Butternut Squash Bisque:
For Printable Recipe click HERE


  • 2 tbsp butter
  • 2 small onions diced
  • 3 cups peeled, seeded, and cubed butternut squash
  • 5 cups chicken stock
  • 1 tsp paprika
  • 1 1/2 cups peeled, cubed potatoes
  • 1 tsp salt, 1/2 tsp pepper (or to taste)
  • 1/2 cup whipping cream
  • Dash of white wine
  • 1 1/2 tbsp chopped fresh chives
  1. Melt butter in large stockpot. Add onions and cook until tender.
  2. Add squash, stock, paprika, and potatoes and bring to a boil. Reduce heat, cover and simmer 35 min or until veggies are soft
  3. Remove and puree in a blender until smooth
  4. Return to pot and add whipping cream and wine. Slowly reheat, stirring
  5. Stir in chopped chives just before serving. Ladle into bowls and garnish each with two whole chives, or other greenery.

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