Draggingtree Posted November 24, 2016 Share Posted November 24, 2016 Butternut Squash Bisque Makes about 8-10 servings. It will take you a good hour or two (mostly prep) to make this. Ingredients: 1 medium butternut squash – peeled, seeded and cut into ½” cubes (6 cups) 3 med yellow squash (4 if they are small) – seeded and cut into ½” cubes (3 ½ cups) 2 cups coarse chopped celery 2 tbsp butter 1 tsp celery salt ½ cup buttermilk 1 ½ cup whole milk or 1 cup whole milk and ½ cup heavy cream (optional) Spice mix: ½ cup light brown sugar (packed) 1 tsp chili powder ½ tsp black pepper ½ tsp cinnamon ¼ tsp nutmeg 1/8 tsp ground clove ½ tsp garlic powder pinch allspice pinch red pepper (optional) Peel & seed butternut squash cut off and discard top and bottom stems cut in half where bulbous part and cylinder meet, cut skin with knife deep enough to see orange flesh cut pieces lengthwise in half, use grapefruit spoon to scoop all seeds and pulp Peel & seed yellow squash cut off and discard top and bottom stems cut lengthwise in half, use grapefruit spoon to scoop out seeds Cut all squash into ½” cubes and set aside in a bowl Heat a 6 quart pot to medium and add butter until melted Add celery and celery salt, turn down heat to low, cook 5 min until tender Add squash and spice mix, turn up heat to medium Cook until squash mixture is completely soft (even a bit mushy), about 20 minutes, stirring every 5 minutes Remove from heat, use blender to reduce to creamy consistency (about like baby food), complete in multiple batches if necessary (don’t overfill blender) Return mixture to pot on low heat Add buttermilk, milk (or milk and cream) mixture, stir in to finish Heat through and serve Link to comment Share on other sites More sharing options...
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