NewYork-Presbyterian Hospital

Recipe Yield: 10 Servings

Ingredients

• 2 tbsp olive oil
• 1 tbsp chopped garlic
• 1/2 yellow onion, chopped
• 2 1/2 lbs butternut squash, peeled, seeded & cut into cubes
• 2 1/2 quart vegetable stock, low sodium
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh sage
• 1 tsp chopped fresh parsley
• White pepper, to taste

Directions

1. Heat olive oil in stockpot. Add garlic and onions and cook until onions are translucent.
2. Add squash and cook for about 5 minutes. Add stock and bring to boil. Reduce to simmer and cook until squash is tender and soft. Drain squash and reserve cooking liquid.
3. Puree squash mixture using blender or food processor, adding cooking liquid, as needed, to make a smooth and thick soup.
4. Return to the stovetop and briefly simmer adding white pepper to taste.
   
   
Note: Fresh herbs may be substituted for dry or may be tied together with kitchen string, added to the pot with end of string tied to the handle of the pot while squash is simmering. Also, you can top your bisque with a few toasted butternut squash seeds as a garnish and additional crunch!

Serving Size: 1 1/4 cup (10 oz) of bisque

Nutrition Facts