Recipe finder
Steaming Sweet Butternut Bisque
- Makes: 10 to 16 servings
- Prep 35 mins
- Cook 25 mins
Ingredients
-
1
tablespoon
cooking oil
-
3
medium leeks (white part only), coarsely chopped (about 1 cup)
-
2
large cloves garlic, minced
-
1
large butternut squash, peeled, seeded and cut into 2-inch chunks (about 7 cups)
-
4 -4 1/2
cups
chicken stock or reduced-sodium chicken broth
-
1/2
teaspoon
ground cumin
-
1/2
teaspoon
freshly grated nutmeg
-
1/2
teaspoon
salt
-
Freshly ground pepper
-
1 1/4
cups
canned or frozen whole-kernel corn, thawed
-
3
tablespoons
whipping cream
-
Fresh chives (optional)
-
Whipping cream (optional)
Directions
- Heat cooking oil in a 3-quart saucepan over medium-high heat. Add leeks and garlic. Cook, stirring frequently, until the vegetables are tender.
- Add the squash, 4 cups of the stock, the nutmeg, cumin, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until squash is very soft.
- Strain vegetables, reserving cooking liquid. Put vegetables in batches in a blender container or a food processor bowl. Cover and blend or process until smooth, adding a little cooking liquid, if needed, to make the mixture a very smooth puree.
- Return puree to saucepan with reserved cooking liquid. Add the corn and the 3 tablespoons cream; stir until combined. If necessary, stir in enough of the remaining stock to make a medium-thick consistency. Adjust the seasonings and heat through. Serve hot, garnished with some additional whipping cream and chives, if you like. Makes 10 to 16 side-dish servings.
Make Ahead Tip
- To make the soup ahead, tightly cover and refrigerate for up to 3 days or freeze it for up to 3 months.
Nutrition Facts
(Steaming Sweet Butternut Bisque)
Servings Per Recipe 10, Fat, total (g) 2, carb. (g) 10, sodium (mg) 308, cal. (kcal) 65, chol. (mg) 4