Winter squash is wholesome & hearty. It is the perfect way to warm the soul on a cold winter’s day, especially when paired with spices such as nutmeg and cinnamon.
We recently entered our butternut bisque recipe into the 17th Annual Empty Bowls fundraiser for The Community Kitchen in Keene. Soups were awarded “best soup” and “people’s choice”, and The Inn at East Hill Farm was awarded second place in the best soup category.
Try out our recipe and let us know what you think!
- 2 lbs. cooked, mashed butternut squash
- 5 cups water
- 1/4 cup vegetable soup base
- 2 tablespoon Mrs. Dash or other herb seasoning
- 1 teaspoon black pepper
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 quart heavy cream
- In a large pot, combine all ingredients except butter, flour and heavy cream.
- Bring to a boil, then simmer, covered, for one hour
- In a separate bowl, combine the melted butter and flour. Add to squash mixture.
- Stir until the texture is slightly thicker than preferred for eating.
- Add the heavy cream, a little at a time, until the desired consistency is reached.
- Bring back up to serving temperature being careful not to scorch.