Maple butternut bisque recipe
Maple Butternut Bisque recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 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
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!
Reference: Maple butternut bisque recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 14 times, 1 visits today)