Butternut Squash Bisque

the perfect fall soup

I LOVE this soup. Thick and creamy, savory and sweet, it’s the perfect thing to make on a cold day. I feel a little bad, because the last time I made it, I ate it all before Stephen had the chance to try it. (Sorry, Stephen!)

If you don’t have one, now would be a good time to buy an immersion blender. They are awesome! But you can still make this soup without one (just use a regular blender or a food processor).

Also, this is one of our vegetarian recipes, assuming you leave out the bacon. That being said, if you’re a meat eater, definitely leave it in as it really boosts the flavor!

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Butternut Squash Bisque
Cook time = 30-40 minutes
Serves: 6-8

For Dietary Restrictions

• Gluten free: this recipe is gluten-free

• Dairy free: omit the cream; use olive oil instead of butter

Kids Can Help

• peel onions, garlic, and carrots; measure spices; stir the soup as it cooks

Ingredients

6 slices of bacon (optional)
½ stick of butter (4 Tbsp)
1 small butternut squash
2 carrots
2 onions
10 cloves of garlic
2 bay leaves
1 tsp paprika
½ tsp salt (or more to taste)
½ tsp black pepper
¼ tsp nutmeg
32 oz (8 cups) chicken broth

To serve (optional):
¼ cup cream
Dried parsley

Tools

Vegetable peeler
Chef knife
Large cutting board
Large soup pot with lid
Baking sheet
Spatula
Plate and paper towel (to drain the bacon)
Immersion blender
Measuring spoons

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Directions

1. Preheat the oven to 350 degrees. 

2. Lay the bacon on a baking sheet and bake for 15-20 minutes until it is crispy but not burnt. Allow to drain and cool for a few minutes, crumble, then set aside. 

3. Meanwhile, peel the carrots, onions, and garlic, and chop them all up. 

4. Halve the butternut squash, separating the thinner end from the bulb. Peel both sections, cut off the hard ends, then halve both the other direction. Remove the seeds from each half and chop into half-inch cubes.

5. In a large soup pot, melt the butter over medium heat, then add the squash, carrots, onions, and garlic. Cook for a few minutes, then add the bay leaves, paprika, salt, pepper, and nutmeg. 

6. Lower heat, cover, and cook for 10-15 minutes until squash starts to soften, stirring occasionally to avoid burning. 

7. Add the chicken broth and increase heat to bring everything to a boil; cover and simmer 5-10 minutes more until squash is fully cooked. 

8. Using an immersion blender (or transferring batches to a blender or food processor if you don’t have an immersion blender), puree the soup. 

9. Serve immediately, topped with a splash of cream, bacon crumbles, and a sprinkle of parsley.