Rating
Published Aug 29th
Prep 30m Cook 35m Additional - Ready In 1h 5m
Servings - Calories 579.4
This creamy butternut bisque is served with homemade French onion toast toppers.
Recipe Ingredients
- 3 tablespoons butter
- 1 ½ cups chopped onion
- 1 ½ teaspoons kosher salt
- 2 tablespoons tomato paste
- 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 pinch cayenne pepper
- ½ cup heavy cream
- 2 tablespoons pure maple syrup
- 1 tablespoon chopped fresh parsley, or to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 large sweet onions, chopped
- 1 large shallot, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sherry
- ½ cup low-sodium beef broth
- 2 each fresh thyme sprigs
- 6 slices sourdough bread
- 6 teaspoons butter, softened
- 6 ounces shredded Gruyere cheese
Cooking Directions
- 1 Melt butter in a large pot over medium-low heat. Add onion and 1/2 teaspoon kosher salt. Cook, stirring frequently, until onion is tender but not browned, about 10 minutes.
- 2 Increase heat to medium-high. Stir in tomato paste. Cook, stirring frequently, until mixture begins to caramelize and brown, about 2 minutes. Add squash, chicken broth, remaining kosher salt, and cayenne pepper. Reduce heat to medium-low and simmer until squash is very tender, 20 to 25 minutes. Reduce heat to low.
- 3 Using an immersion blender, blend squash mixture until smooth. (Or transfer mixture, in batches if needed, to a blender or food processor. Cover and blend or process until smooth. Return to pot.) Stir in cream and maple syrup.
- 4 Ladle soup into wide shallow bowls. Serve with French Onion Toast Toppers and top with parsley.
Nutrition Facts
- Calories 579.4
- Carbohydrate 52.2 g
- Cholesterol 101.7 mg
- Fat 35.3 g
- Fiber 6 g
- Protein 17.8 g
- Saturated Fat 20.5 g
- Sodium 1183.6 mg