BUTTERNUT SQUASH BISQUE

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Butternut Squash Bisque image

Make and share this Butternut Squash Bisque recipe from Food.com.

Provided by retiree09

Categories     < 30 Mins

Time 30m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 10

2 lbs butternut squash or 2 frozen butternut squash puree
1/2 onion, large, minced
8 ounces butter, unsalted, room temperature
1 cup heavy cream
1/2 cup maple syrup, the real thing
1 cup apple cider
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
salt
pepper

Steps:

  • If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.

Nutrition Facts : Calories 552.5, Fat 45.6, SaturatedFat 28.6, Cholesterol 135.6, Sodium 241.8, Carbohydrate 38.3, Fiber 3.5, Sugar 19.8, Protein 2.8

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