Butternut squash bisque

As autumn approaches we always have a glut of squashes so this is a good use to put them to.

Butternut squash bisque

Servings:	Serves 4
Calories per serving:	265
Ready in:	1 hour, 5 minutes
Prep. time:	15 minutes
Cook time:	50 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Looks nice, tastes nice. 4.5/5 Nice glowing colour, great for a cold winter's evening by the fire. Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 25 g (2 tablespoons) butter
• 1 large onion, peeled and chopped
• 450 g (1 lb) butternut squash, peeled, deseeded and cubed
• 1.2 litres (2 pints) chicken stock
• 225 g (8 oz) potatoes, peeled and cubed
• 1 teaspoon paprika powder
• 120 ml ( 4 fl oz) Greek-style yogurt, single cream or creme fraiche
• 1 tablespoon chopped chives or chopped parsley
• sea salt and freshly ground black pepper

Method

1. Heat the butter in a saucepan and saute the onions until soft, about 4 minutes
2. Add the squash, potatoes, stock and paprika, bring to the boil, reduce the heat, cover and simmer for 35 minutes or until all the vegetables are soft
3. Allow to cool a little and then pour the mixture into a food processor and blend until smooth
4. Season with salt and pepper
5. Reheat and stir in the cream and chives or parsley

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  Squash bubbling

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  Type of squash

Serving suggestions

Serve hot

Type of squash

This time I did not use an actual butternut squash but the (unknown) type pictured here, it was just as good!

Chef's note

I did not have enough 'proper' chicken stock so I cheated and used one and a half Knorr chicken stock cubes in 2 pints of boiling water and I have to say the soup was still exquisite.

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