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Butternut Squash Bisque with Ginger

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.
Cook Time30 mins
Course: Soups
Cuisine: American
Servings: 6 people
Calories: 383kcal

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

  • 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.
  • 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).
  • Ladle bisque into soup bowls, garnish each bowl with 1 TB parmesan shavings and serve.

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.

Nutrition

Calories: 383kcal | Carbohydrates: 64g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 454mg | Potassium: 1859mg | Fiber: 10g | Sugar: 14g | Vitamin A: 970.4% | Vitamin C: 120.6% | Calcium: 39.2% | Iron: 20.7%

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