Brie's Butternut Squash Bisque

6 Reviews
ADD YOUR REVIEW
James Carrier
Yield
Makes 2 quarts; 4 servings
By Brie Tennis, Big Bear Lake, California
November 2001
RECIPE BY Sunset

After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Brie Tennis came pretty close with her own version.

Ingredients

  • 2 1/2 pounds butternut squash
  • 3 sweet apples, such as Golden Delicious (about 1 1/4 lb. total)
  • 3 cups fat-skimmed chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon hot chili flakes
  • Salt and pepper
  • 3 tablespoons minced fresh chives

Nutritional Information

  • Calories 224
  • Caloriesfromfat 2.8%
  • Protein 8.6g
  • Fat 0.7g
  • Satfat 0.1g
  • Carbohydrate 46g
  • Fiber 6.7g
  • Sodium 67mg
  • Cholesterol 0.0mg

How to Make It

Step 1

Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.

Step 2

Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.

Step 3

In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth. Pour purée into a 3- to 4-quart pan. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Add salt and pepper to taste.

Step 4

Ladle soup into wide bowls and garnish with chives.

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Ratings & Reviews

sbc1023's Review

sbc1023
December 08, 2014
N/A

DoggieMom's Review

DoggieMom
October 16, 2013
I thought this was delicious. It's sweet but there's no added sugar so it's all natural sweetness. Low in fat & sodium; high in fiber -- a healthy winner. I left the chili flakes out, too, and would do so again. I don't think it needs any extra seasoning. I'm going to be making this one often.

Knwbuddy's Review

Knwbuddy
October 25, 2012
It's quite fruity. We had it with a salad (boiled egg, smoked salmon and cantaloupe) with Mango Chipotle dressing. Maybe will try pancakes, sometime.

JennySmith's Review

jsavory
February 08, 2011
Unlike some of the other reviewers, I thought this was a very tasty and flavorful soup. I did do something different: when I roasted the squash and apples, I cubed them all and drizzled with olive oil, salt and pepper. Then followed the recipe exactly. The soup is definitely spicy (with the ginger, nutmeg, etc.) and I think benefits from a salad on the side with a creamier-type dressing, like ranch. Would make again!

jsavory's Review

JennySmith
September 05, 2009
Good, but I felt like there was something missing - a spice, perhaps? Still quite tasty, despite the amount of work involved. Left out the chili pepper - maybe this would have helped with the flavor?