Creamy Butternut Squash Bisque
This simple, smooth and creamy butternut bisque is perfect for the chilly, fall days. Rich, perfectly seasoned and bursting with flavors of harvest, this bisque is a wonderful, autumnal recipe.
Equipment
- Blender (optionala)
Ingredients
- 2 tbsp Unsalted Butter
- 1 Yellow Onion
- 2 tbsp pressed Garlic
- 4 cups Butternut Squash puree - freshly cooked and mashed
- 4 cups Chicken Stock or Vegetable Stock
- 2 tbsp Light Brown Sugar
- 1 tsp Salt
- 3/4 tsp ground Cinnamon
- 1/2 tsp dried Thyme
- 1/2 tsp Black Pepper
- 1/2 tsp ground Ginger
- 1/4 tsp ground Nutmeg
- 1/4 tsp ground Cayenne Pepper
- 2 Utopihen Pasture Raised Organic Egg Yolks
- 1/4 cup Heavy Cream
Spiced Candied Pumpkin Seeds
- 1/4 cup roasted Pumpkin Seeds
- 1 tbsp Granulated Sugar
- 1 tbsp Light Brown Sugar
- 1/2 tbsp Utopihen Pasture Raised Organic Egg Whites
- 1/4 tsp Cayenne Pepper
Garnish
- Spiced Candied Pumpkin Seeds
- Thyme sprigs
- Sour Cream
- Cayenne Pepper
Instructions
Creamy Butternut Squash Bisque
- Melt Butter in a heavy bottomed saucepan over medium heat.
- Add the Onions and Garlic to saucepan. Sauté 6 minutes or until translucent. Stir often to keep the Onions and Garlic moving around to avoid burning.
- Stir in the Butternut Squash puree and the stock. Bring mixture to a simmer, then reduce heat to medium/low and continue to simmer for about 15 minutes. Mixture will liquify more as it cooks. You may want to put a lid on your sauce pan as the mixture can bubble and splatter.
- Place your Heavy Cream and Utopihen Pasture Raised Egg yolks in a bowl and whisk together. Set aside.
- Add in the thyme, Nutmeg, Ginger, Cinnamon, Salt, Cayenne Pepper and Black Pepper. Stir
- Pour Butternut Squash mixture into a blender and puree, about 3 minutes on medium speed.
- With blender running on medium, slowly pour in the Heavy Cream and Utopihen Pasture Raised Organic Egg yolk mixture. Blender needs to be running at a good speed so that the yolks do not curdle when added. The heat of the soup mixture will cook the yolks as they are blended together.
- If your sauce pan has any Butternut Bisque mixture that stuck to the bottom or the side, rinse out the pan. This will help ensure your soup is smooth when poured back into the pan.
- Pour mixture back into saucepan and heat over low/medium heat until desired temperature is reached.
- Ladle into bowls.
- Garnish with Spiced Candied Pumpkin Seeds, Thyme Sprigs, Sour Cream, and Cayenne Pepper.
- Salt and pepper to taste.
- Store leftovers in an airtight container in the refrigerator.
- To reheat, spoon into bowls and microwave at 30 seconds, then in 10 second intervals until desired temperature is reached.
Spiced Candied Pumpkin Seeds
- Mix Pumpkin Seeds and Utopihen Farms Pasture Raised Organic Egg Whites together.
- Next, add the sugars and Cinnamon. Mix very well so Pumpkin Seeds are coated.
- Pour onto a parchment lined baking sheet. Scrape out all the seeds and the sugar mixture onto baking sheet.
- Bake for 15 minutes at 300º F. Mixture will puff up as it bakes and will turn light golden brown.
- Let cool. Mixture will deflate once it begins to cool. Then break up by hand or chop into pieces.
NOTES:
If making the Butternut Squash puree from a whole squash you will want to start with a 3 lb squash. Cut the squash in half, remove the seeds and bake at 350º F for about 45-60 minutes or until soft all the way through when pierced with a knife. Let cool and then scoop out the flesh and puree in blender or food processor.