Maple butternut bisque recipe

Maple Butternut Bisque recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.6154

Ingredients

2 ounces butter

2 cups chopped onion

1-1/2 cups milk

3 cups chicken stock

3 pounds butternut squash, canned (fresh must be cooked then mashed or put through a food mill)

Dash of cayenne pepper

Salt to taste

3/4 cup heavy cream

1/3 cup maple syrup

Toasted almonds or pecans for garnish

Instructions:

Melt the butter and saute the onions until soft and translucent. Do not brown. Sprinkle flour over the onions and cook for 2 to 3 more minutes. Slowly add the milk and cook, stirring constantly. Add the chicken stock and squash. Mix well and bring to a boil. Lower the heat and simmer for 10 minutes, stirring often. Season with cayenne pepper and salt.

Add the cream and maple syrup. Blend well. Let simmer for a few minutes longer. Adjust taste if needed by adding more salt, cayenne, or syrup. Garnish with toasted nuts. Enjoy!