Butternut Squash and Pumpkin Bisque
Prep: 140 minutes
Rich, creamy and fragrant, this butternut squash and pumpkin bisque is perfect to warm you over the holidays.
It’s packed with good-for-you fiber and B vitamins including folates, niacin, vitamin B-6 and thiamin. It’s also high in vitamin A, a powerful antioxidant. The natural sweetness of the pumpkin and squash is balanced by blending the two with carrots, onions, cream and chicken stock. Nutmeg and cinnamon add a pleasant kick.
Per serving (one cup): 238 calories, 18 grams fat, 19 grams carbohydrates, 2 grams protein.
2 butternut squash
1 small onion, diced
2 carrots, shredded
3 tablespoons butter
1 cup dry sherry
1.5 quart chicken broth
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon tomato paste
1/2 cup brown sugar
2 cups heavy cream
1/2 can pumpkin
1 teaspoon kosher salt
- Heat oven to 425° and place squash flesh-side up on a baking sheet.
- Bake for about an hour or more, until they are soft to the touch and lightly browned.
- Remove and let cool for about 15 minutes.
- Scoop out the seeds, discard, then scoop as much of the flesh out of the skins as possible.
- In a food processor, add the squash and puree until smooth.
- Set it aside.
- Melt the butter in a large stockpot, then add carrots and onion.
- Caramelize on medium-high heat.
- Once the bottom of the pan starts to get dark, deglaze with the sherry, let it come to a simmer, then add your chicken broth and your butternut squash.
- Add the cinnamon, nutmeg, allspice and tomato paste.
- Cook until the fibers of the squash are cooked down as much as possible.
- Stir and simmer about 30 minutes.
- Add the brown sugar, heavy cream, pumpkin and salt.
- Whisk slowly to dissolve evenly.