Amazing Butternut Squash Bisque

Amazing Butternut Squash Bisque

I watched a Top Chef one season, and late in the season toward the finals or maybe in the finals, one of the contestants made a butternut squash soup that had the judges wanting to lick their bowls.  It seemed odd to me that something that should be as simple as a butternut squash soup, could illicit such a response from a group of people who taste amazing food all the time.  It sent me on a quest to find a recipe that good, something that would make me sad the bowl was empty when I was finished.  I’ve found that recipe, and I’ve found that secret ingredient that makes it all the better.  I hope this bisque is as amazing for you as it was for me.

If you’re observing Lent or involved in a Daniel Fast, replace the chicken stock with vegetable stock and use apple cider instead of Applejack.


4 TBS unsalted butter
1 onion
2 carrots
2 large ribs of celery
2 large cloves of garlic
1½ pounds butternut squash
4 cups chicken stock
¼ tsp dried thyme leaves
½ tsp allspice
2 TBS Applejack (or if you do not cook with alcohol, apple cider)
½ tsp Kosher or sea salt
¼ tsp fresh ground black pepper


sharp knife and cutting board
strong vegetable peeler
heavy soup pot
wooden spoon
measuring cups/spoons
blender or immersion blender


Peel the butternut squash.  Cut into 1½ inch cubes.

Dice the onion.

Scrub the carrots and roughly chop them.

Chop the celery.

Mince the garlic.


Put the butter, onions, garlic, carrots, and celery into the pot.  Cook over medium heat about 10 minutes or until garlic starts to change color.

Add the chicken stock and the squash.  Partially cover.  Cook for 15 minutes or until the squash is fork-tender.

Remove from heat and let cool for 10 minutes.

Put in blender, in batches if needed, and puree until smooth.  (Or use an immersion blender.)

Return to pan.  Place back on stove over medium heat.  Add Applejack and spices.  Bring to gentle simmer.

Ladel into soup bowls and swirl a large spoonful of créme fraîche into each bowl.


6 servings

Very high in vitamin A
Very high in vitamin C
High in potassium

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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