Easy Butternut Squash Bisque
Prep time
Cook time
Total time
This is a rustic soup, nothing fancy but it's rich & creamy and delicious in every way! Butternut squash is simmered with onion, celery, carrot, garlic, and fresh thyme and the broth is perfect with chicken broth and milk. Perfect for a Thanksgiving starter and you can make it 2 days ahead!
Author: Ruth Guerri
Recipe type: Soup
Serves: 6
Ingredients
- 1 medium butternut squash (about 2 pounds)
- 1 Tbs of olive oil
- 1 onion, chopped
- 1 stalk of celery, chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 3 sprigs of fresh thyme
- 2 cups of chicken broth
- 1 cup of water
- ¾ - 1 cup milk
- 1½ tsp of kosher salt
- ¼ tsp freshly ground pepper
- chopped green onion for garnish
Instructions
- Here we go! Peel your squash with a vegetable peeler, if it doesn't sit flat, cut a slice off the bottom, remove the seeds and cut into 2-inch chunks.
- Add the oil to a large soup or stock pot over medium heat. Add onion, celery, carrot, and garlic and cook for about 10 minutes, stir occasionally.
- Now, add the squash, chicken broth, water and 1 tsp of salt. Bring to a boil, then reduce to a simmer and cook until squash is fork tender, about 15 - 20 minutes.
Turn off the heat and let the soup cool for about 10 minutes. Fish out the thyme sprigs. - Use an immersion blender and puree the soup until smooth. If you don't have and immersion blender, use a standard blender and puree in small batches.
- Pour the blended soup into a clean soup pot. Turn the heat to low/medium and add in the milk, stir until well combined and heated through, add more salt to taste and the freshly cracked black pepper.
Garnish with chopped green onion. Delish with warm crusty bread, enjoy!
Notes
This is a great make-ahead soup. Just prepare it up until the last step when you add milk. Refrigerate the soup after you blend it for up to 2 days, when ready to serve, reheat, and stir in the milk, more salt if needed and the pepper, or you can freeze after you blend it up to 2 months.
