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Butternut Squash Bisque

From Our Kitchen


1 Tbsp. shallots, chopped
1 Tbsp. garlic, chopped
5 lbs. butternut squash, peeled and cubed
1 gallon vegetable stock
1 Tbsp. cinnamon
3 Tbsp. brown sugar
2 cups light cream
salt and pepper to taste


Sauté shallots and garlic until it starts to brown in a large pot. Add butternut squash and cook for 5 minutes. Add stock and simmer for 30-45 minutes until squash is soft. Add cinnamon, brown sugar. Puree in a food processor until desired texture is achieved. Finish with cream. Season with salt and pepper to taste. Enjoy.