"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Butternut Squash Bisque, also try her Wild Mushroom Bisque , Sweet Corn Puree or Green Pea Puree !
Servings: Serves 4–6
  • 1 medium butternut squash (about 2 pounds)
  • 1 tablespoon olive oil
  • 1 yellow onion , cut in half and thinly sliced
  • 1 stalk celery , thinly sliced
  • 1 carrot , thinly sliced
  • 1 teaspoon fresh rosemary leaves
  • 2 cups chicken or vegetable stock
  • 3/4 cup milk or cream
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground pepper
  • Directions
    Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

    Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

    Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

    Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

    When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm.


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