retired09's Recipe

Butternut Squash Bisque

Category: Soups and Stews

2 pounds butternut squash, peeled, seeded and chunked, or you can use frozen pureed winter squash
1 cup heavy cream
1 cup apple cider
1 1/2 teaspoons ground cinnamon
salt and pepper to taste
8 ounces unsalted butter
1/2 cup good maple syrup
1 medium onion, finely diced
1/2 teaspoon ground nutmeg

Directions:
Cook squash and onion in lightly salted water till squash is very tender. Drain well in wire-mesh strainer. Return to pan and puree with immersion blender, or place in regular blender to puree. Add remaining ingredients to squash in pan, heat on med/low heat just till hot, not boiling. Stir occasionally. Taste and season with salt and pepper as needed. If you like, you could serve it with a small dollop of sour cream on top in the bowl. YUM!


Got this recipe from Simon Pearce restaurants in Pennsylvania and Vermont (and also their website).