Butternut Squash Bisque with Ginger
Cook Time
30 mins
 
Ginger gives butternut squash the perfect flavor in this tasty, creamy bisque. Serve it with shaved fresh parmesan cheese or add a swirl of heavy cream for a pretty presentation.
Course: Soups
Cuisine: American
Servings: 6 people
Calories: 383 kcal
Ingredients
  • 1 TB unsalted butter
  • 2 cups chopped onion
  • 2 ½ teaspoons kosher salt divided
  • 1 TB + 1 tsp fresh ginger minced
  • ¼ teaspoon cinnamon
  • Pinch cayenne pepper
  • 6 pounds whole butternut squash approximately 14 cups cubed
  • 1 quart chicken stock
  • 2 cups water
  • ¼ cup heavy cream
  • ¾ cup shaved parmesan cheese
Instructions
  1. Heat butter in a large soup pot or Dutch oven over medium-low heat. Add onion and 1 teaspoon salt and sauté, stirring frequently, for 10 minutes or until softened. Stir in ginger, cinnamon and cayenne and cook for 1 minute. Add butternut squash, chicken stock and water to pot. Increase heat to high and bring to a boil.
  2. Reduce heat and simmer, covered, for approximately 30 minutes or until squash is extremely tender. Add cream and remaining 1 ½ teaspoons salt to pot. Working in batches, carefully purée soup in blender (or use an immersion blender directly in the pot).
  3. Ladle bisque into soup bowls, garnish each bowl with 1 TB parmesan shavings and serve.
Recipe Notes

A sharp peeler works well for making parmesan curls. Can be made up to 4 days ahead and reheated when ready to serve.Leftovers freeze well. Use a microplane to make quick work of mincing fresh ginger. In a pinch use bottled minced ginger and pre-cut butternut squash cubes. If you like your soup thicker, simply omit the additional 2 cups of water when preparing.

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