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Looking for something to make with your harvest of butternut squash? Look no further than this butternut bisque recipe! Mary Beth with Cupcakes and Crinoline is back this month with an autumn recipe that you are sure to enjoy!
I don’t know about you but I absolutely love fall and everything about it. The weather is turning cooler, the leaves are changing color and it’s time to start thinking about heartier meals. Soup is a favorite meal for me and my family and while we love the lighter soups that are broth-based sometimes it’s nice to change things up a bit and serve a nice cream-based bisque. This is easy to make and perfect for both family meals and the holidays. Serve it with fresh rolls and a salad and you have a complete meal.
Butternut Bisque Recipe
1 pound butternut squash, peeled and cut into cubes
5 cups low-sodium chicken broth
1/4 cup butter
1/4 cup all-purpose flour
3/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
Add broth and squash cubes to heavy stockpot. Cook over medium heat until fork tender, about 15 minutes. Remove squash and place in blender and process until smooth. Stir broth into the pureed squash and set aside.
Melt butter in stockpot and stir in flour. Cook over medium heat stirring constantly until smooth. Add the pureed squash mixture and increase heat to medium high and stir until soup thickens somewhat. Reduce heat to low and add the half-and-half, salt and pepper. Heat thoroughly but do not allow the bisque to boil.
Serve and enjoy!
If you like soup here are some other recipes you may enjoy.