Butternut Bisque Recipe
crème fraiche, chili sage, brown butter, pumpkin seeds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Cook the Butternut Squash
Add the diced butternut squash to the pot. Pour in the vegetable broth, and bring to a boil. Reduce the heat, cover, and simmer until the squash is tender, about 20 minutes.
- 3
Blend the Soup
Once the squash is tender, use an immersion blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
- 4
Add Seasoning
Stir in the crème fraîche, chili powder, chopped sage, and season with salt and pepper to taste. Heat through for another 5 minutes.
- 5
Serve
Ladle the bisque into bowls and garnish with toasted pumpkin seeds and a drizzle of additional crème fraîche if desired.
