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Butternut Squash Bisque

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Dessert or Appetizer -- you decide.

This is my version of Butternut Bisque we had at O'Conner's
Restaurant in Worcester, MA.

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Ingredients

  • Amount Measure Ingredient -- Preparation Method
  • 1 Butternut squash, baked
  • 2 Tbs Splenda brown sugar
  • 2 Tbs granulated sugar
  • 1 dash salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves, ground
  • 3 cups half and half cream

Details

Preparation

Step 1

1. Cut washed Butternut squash in half, clean out seeds. Spread light
coating of butter on top of cut side. Bake Butternut squash for 1½ hours at
375° or until soft.

2. Spoon out baked squash, blend in sugars, spices and ½ cup of half-n-half.
If you prefer smoother bisque blend in blender for more texture blend with
mixer.

3. Stir in remaining half-n-half. Warm in microwave or over low heat. Do
not boil.


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