Description
A rich and velvety butternut squash bisque enhanced with cream, nutmeg, and a touch of cinnamon — elegant comfort food perfect for cozy dinners or holiday gatherings.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled, seeded, cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 4 cups chicken broth (or vegetable broth for vegetarian)
- ½ cup heavy cream (plus more for garnish)
- ½ tsp ground nutmeg (freshly grated if possible)
- ½ tsp cinnamon (optional, for extra warmth)
- Salt & black pepper, to taste
- Garnish: swirl of cream, fresh parsley, or croutons
Instructions
- Sauté aromatics: Melt butter in large pot. Add onion and garlic, cook until fragrant and softened.
- Add squash & broth: Stir in cubed squash, season lightly, and pour in broth. Bring to a boil.
- Simmer: Reduce heat and simmer 20–25 minutes until squash is tender.
- Blend: Puree soup until silky smooth with immersion blender (or in batches).
- Add cream & nutmeg: Stir in heavy cream and nutmeg. Simmer gently 5 minutes—do not boil.
- Serve: Ladle into bowls, garnish with cream swirl and parsley.
Notes
For an extra elegant finish, drizzle with truffle oil or serve with crispy croutons. Freshly grated nutmeg enhances the bisque’s warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 250
- Sugar: 6g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 45mg