Butternut Squash Bisque

Name: Butternut Squash Bisque
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American Southern
Ingredients: ㅤ ㅤButternut Squash Bisque; 3 tbsp. Butter; 1/2 half Red onion; 1/2 tsp. Ground black pepper; 2 cloves Garlic; 1/4 tsp. Cinnamon Powder; 1/8 tsp. Cayenne Pepper Powder; 3 sprigs Thyme; 4 cup Chicken stock, low sodium; 4 lb. Butternut squash; 2 tsp. Salt, divided; 1 tsp. Ground black pepper, divided; 1 cup Half & Half; 1 tbsp. Lemon, juiced; 1/4 cup Sour cream; ㅤ ㅤFor The Pumpkin Seeds; 2 tbsp. Vegetable oil; 1/4 cup Maple syrup; 1/4 tsp. Cinnamon; 1/2 tsp. Salt; 1 cup Pumpkin seeds; ㅤ ㅤSandwich; 4 slices Sourdough Bread; 4 tbsp. Whole Egg Mayonnaise; 6 slices Cheese

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A nourishing thick, creamy, and rich butternut squash soup. With a hint of tang for balance, this soup presents well. Serve and impress with the novel maple and pumpkin seed brittle and a dollop of sour cream. Ahh, now it’s on a new level! Note: The soup base is so versatile that it will also get you started with ideas for several different soups in the future.

Recipe

PRE TIME: 50 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr 10 min

2 SERVING

Ingredients:

ㅤ ㅤButternut Squash Bisque
3 tbsp. Butter
1/2 half Red onion
1/2 tsp. Ground black pepper
2 cloves Garlic
1/4 tsp. Cinnamon Powder
1/8 tsp. Cayenne Pepper Powder
3 sprigs Thyme
4 cup Chicken stock, low sodium
4 lb. Butternut squash
2 tsp. Salt, divided
1 tsp. Ground black pepper, divided
1 cup Half & Half
1 tbsp. Lemon, juiced
1/4 cup Sour cream
ㅤ ㅤFor The Pumpkin Seeds
2 tbsp. Vegetable oil
1/4 cup Maple syrup
1/4 tsp. Cinnamon
1/2 tsp. Salt
1 cup Pumpkin seeds
ㅤ ㅤSandwich
4 slices Sourdough Bread
4 tbsp. Whole Egg Mayonnaise
6 slices Cheese

Directions:

Step 1

In a large saucepan, heat butter over medium. Add onion, salt, pepper, garlic, cinnamon, cayenne, and thyme. Cook, stirring occasionally until onion is softened, 5 to 7 minutes.

Step 2

Add broth, squash, salt, and pepper. Bring to a boil; reduce to a simmer, add half-and-half, and cook until squash is tender about 20 minutes.

Step 3

In a large bowl, whisk oil, maple syrup, cinnamon, and salt until combined.

Step 4

Toss pumpkin seeds to coat.

Step 5

Place on a parchment-lined baking sheet.

Step 6

In 350°F/180°C oven, roast seeds 15-20 minutes until maple reduced and nuts brown, stirring every 5 minutes. Remove and cool completely to harden.

Step 7

Add Half & Half to the soup.

Step 8

Lay-out the slices of bread, coating slices with mayonnaise.

Step 9

Heat a heavy-bottomed saute pan on medium heat until lightly smoking. Place the sandwiches, mayo-side down on the skillet. Lay the slices of cheese on the remaining bread slices.

Step 10

Coat the top slices with remaining mayonnaise. After 2 minutes or when the bottom is golden-brown, flip the sandwich. Cook the other side for additional 2 minutes and remove it from heat.

Step 11