Winter Butternut Squash Bisque

From Farmstead Chef by John Ivanko and Lisa Kivirist


  • 1/4 cup butter (1/2 stick)
  • 1 cup onions, chopped (1 medium onion)
  • 1 cup root vegetables (carrots, potatoes, or rutabagas)
  • 4 cups butternut squash, peeled and cubed
  • 3 cups vegetable stock
  • ¼ tsp. salt
  • ½ tsp. nutmeg
  • ½ cup half & half cream (or 1 cup evaporated milk)
  • ½ tsp. paprika or 2 tbsp. sour cream for garnish (optional)


  1. In a large saucepan over medium heat, melt butter, then add in onions and cook until onions are tender.
  2. Mix the other fall root vegetables ans squash into the pot. Pour in vegetable stock, salt, and nutmeg. Bring to a boil over medium heat. Reduce heat and simmer until vegetables are tender.
  3. In a food processor, or using an immersion blender, puree the mixture until smooth. Return to pot and stir in the cream or evaporated milk. Heat through but do not boil.
  4. Serve with a sprinkle of paprika or a dollop of sour cream on top.

8 servings.


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