Butternut Squash Bisque
Description Dolce Debbie's Butternut Squash Bisque

This is a great bisque around Thanksgiving when squash is in season. The crab gives it an added dimension that makes it heavenly. - Debbie
Ingredients
At a glance
Soups
Serves
6
Butternut Squash cooking on stove

2 Pounds Butternut Squash, peeled and large dice
4 Tablespoons Butter
3 Shallots, Minced
1 Large Leek, white part only thinly sliced
1 Tablespoon Garam Masala
Salt and Pepper to taste
3 1/2 Cups Chicken Stock
1/2 Cup Vermouth
1/4 Cup Heavy Cream
1/4 Cup Sweet Marsala Wine
8 oz Lump Crab Meat (optional)
Crème Fraiche for Garnish

Methods/steps

Melt butter in a sauté pan, once the butter is hot, add the shallots and the leeks and allow them to soften, about 3 minutes, then add the squash, garam masala and the salt and pepper. Cook on a medium heat until the squash begins to soften a bit, about 5 minutes, and then add 2 cups of the chicken stock and turn the heat to a medium low. Simmer for 15 minutes. Remove the soup from heat and puree in a food processor or blender until completely smooth and return to a clean sauce pot. Add the additional 1 1/2 cups of chicken stock, vermouth and heavy cream. Allow to simmer on a low heat for 5 minutes and then add the sweet marsala wine and heat on low for an additional 5 minutes.

Lump Crab waiting for Bisque

If using the lump crab meat, place the crab in the center of the individual serving bowls.

Pouring soup over the crab

Pour the soup into the bowls and top with a dab of crème fraiche.

Creme Fraiche drizzled over Bisque

For a buffet party you can serve this in individual shot classes and top with crème fraiche or in a demi tasse.


For a recipe card with my Butternut Squash Bisque recipe, click here.

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