Silky and sweet, this bisque comes together quickly with warm spices and a swirl of cream.
Butternut Squash Bisque
Scale recipe
4 servings
Ingredients
Directions
- Melt the butter in a wide pot over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, ginger, cinnamon, and nutmeg, and stir for 30 seconds until fragrant.
- Add the squash and stock. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes, until the squash is completely tender.
- Blend with an immersion blender until completely smooth. Stir in the cream and warm gently — do not boil. Season with salt and white pepper.
- Serve in warmed bowls, scattered with toasted pumpkin seeds.
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