Butternut Squash Bisque | 4th Trimester Recipes
This creamy butternut squash bisque is warm, filling, and basically euphoria in a bowl. Believe me when I say that you’ll want to bookmark this one! Soups of all kinds are just one of my specialties! Not only can you make soup from almost any combination of food it’s also comfort food. When you’re throat is sore and your nose is runny, soup it is! Crap day, soup! Rainy day, you guessed it, soup! Give me all the soup!
Meal prepping for new families is one of the things that The Jax Baby Company loves to do and soup is one of my favorite ways to nourish a new mom.
In China, after giving birth mothers “sit the month” or zuo yuezi. The main goal is to restore the mother’s yin and yang after childbirth so the mother can care for and bond with her new baby. Moms are served soups and broths and aren’t allowed to eat or drink anything cold. I personally love making soup for new moms, but this mama loves her ice cream so if you want some of that too, we’ve got you!
I share with you my perfected Butternut Squash Bisque recipe.
Serves 6-8 | Prep Time= 10 mins. | Cook Time=60 mins.
- 4 tablespoons butter
- 3 bay leaves
- 2 cups diced yellow onion
- 1 and 1/2- 2 cups of diced carrots
- 2 whole butternut squashes
- 5 cups chicken stock
- 2 cups heavy cream
- 1 bunch of green onions (optional)
- 2 figs (optional)
- salt & black pepper to taste
- ground nutmeg to taste
- Preheat your oven to 400°F
- While the oven pre-heats rinse and dry your butternut squashes. Slice each squash lengthwise and rub each of the cut sides of the halves with butter or oil of choice. Place cut side down onto a baking pan. Dice onions, carrots, and green onions. Keeping each separate. Slice each fig (optional) into 4 slices.
- Once the oven has pre-heated, bake the butternut squash on the center over rack at 400°F for about 40-45 minutes or until a fork can be poked into and pulled out of the squashes easily.
- Heat the butter in a pot over medium heat. Stir in the onion and cook until browning occurs or about 4-6 minutes. Then add the diced carrots and bay leaves into the pot. Stir and cook until the carrots until they’re al dente, about 3-4 additional minutes being careful not to chop up the bay leaves.
- To the pot add chicken stock, and salt, pepper, and nutmeg to taste. Not sure? Go light you can always add more later. Bring it to a slow boil, reduce heat, and simmer on low until vegetables are tender, about 4-5 minutes.
- Once you remove the butternut squash from the oven you want to carefully (don’t burn yourself) scoop out the squash and add it the pot with the veggies and stock. Stir well and cook until everything is soft.
- Remove the bay leaves at this time.
- Using an immersion blender or food processor, puree the soup mixture until smooth. Stir in the heavy cream. Heat through, but do not bring to a boil.
- Serve warm, top with 1-2 slices of fig, and pinch or two of green onions, and salt and pepper to taste and a dash of ground nutmeg.
- Go ahead and enjoy it!
This butternut squash bisque is easy to tweak to your liking.
Vegan? Omit the cream, use vegetable stock, and use EVOO instead of butter. Want to add some spice? Reach for some curry! Thinking you’d like to add-in chicken like one of my sons did? You go for it! And please, let me know what you think! We love to hear from all of you!