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Steaming Sweet Butternut Bisque

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Steaming Sweet Butternut Bisque

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  • Makes: 10 to 16 servings
  • Prep 35 mins
  • Cook 25 mins

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This autumn side dish combines leeks, garlic, and butternut squash in a pureed hot soup that's studded with corn and seasoned with cumin and nutmeg.

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

  1. Heat cooking oil in a 3-quart saucepan over medium-high heat. Add leeks and garlic. Cook, stirring frequently, until the vegetables are tender.
  2. 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.
  3. 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.
  4. 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

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