Name: Tucker's Butternut Squash & Cranberry Bisque Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Butternut Squash; 1 cup Carrot; 1 medium Onion; 3 cloves Garlic; 1 cup Cranberries (fresh or frozen); 1 medium Apple; 4 cups Vegetable Broth; 1 cup Coconut Milk; 2 tablespoons Olive Oil; 1 teaspoon Salt; 1 teaspoon Black Pepper; 1 teaspoon Ground Cinnamon; 1 teaspoon Nutmeg

2023 La Playa Unoaked

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Peel and chop the butternut squash into cubes. Dice the carrot, onion, and apple. Mince the garlic cloves.

Chop the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sauté the Base

Add the butternut squash and carrot to the pot. Stir to combine and cook for about 8-10 minutes until they start to soften.

Cook the Squash and Carrot

Pour in the vegetable broth and add the cranberries to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the squash is tender.

Add Broth and Cranberries

Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

Blend the Soup

Stir in the coconut milk, ground cinnamon, nutmeg, salt, and black pepper. Heat through for an additional 5 minutes.

Finish with Coconut Milk and Seasonings

Ladle the bisque into bowls and garnish with additional cranberries or a drizzle of coconut milk if desired. Enjoy your Butternut Squash & Cranberry Bisque!

Serve

Butternut Squash

Carrot

Onion

Garlic

Cranberries (fresh or frozen)

Apple

Vegetable Broth

Coconut Milk

Olive Oil

Salt

Black Pepper

Ground Cinnamon

Nutmeg

Butternut Squash & Cranberry Bisque

Two scratch made drop biscuits with bacon bits and cheddar cheese. Served with cinnamon maple butter.

Bacon Cheddar Biscuits

Two local eggs scrambled with sharp cheddar, caramelized onions, spinach, and local kielbasa from North Country Smokehouse. Served over house potatoes and topped with queso chipotle hollandaise.

The Bowlski

Two local eggs scrambled with pepper jack cheese, piquante peppers, black beans, and corn & poblano blend (corn, poblano peppers, onions) over house potatoes. Topped with guacamole, pico sauce, sour cream, and Southwest seasoning. Served with a grilled cornbread round.

Tex-Mex Bowl

Onions, peppers, tomatoes, and cheddar jack cheese over house potatoes. Topped with smashed avocado, hollandaise, house pickled red onions, and everything bagel seasoning.

Smashed Avocado Bowl

Two local eggs scrambled with pulled pork grilled with local salsa, black beans, corn & poblano blend (corn, poblano peppers, onions), and sharp cheddar over house potatoes. Topped with smashed avocado, cilantro pesto, and queso chipotle hollandaise. Served with a grilled cornbread round.

Carnitas Bowl

Choice of melted American or sharp cheddar cheese on whole wheat bread. Served with chips or apple slices.

Kids Grilled Cheese

Make Butternut Squash & Cranberry Bisque Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Butternut Squash & Cranberry Bisque Recipe

Ingredients

Vegetables

Fruits

Liquids

Spices & Seasonings

Method

Preparation