Martha Stewart Butternut Bisque

Martha Stewart butternut bisque takes 45 minutes and just butternut squash, onion and half-and-half to make a silky, velvety fall soup. Try this cozy soup recipe for Thanksgiving dinner or chilly weeknights, since it freezes well, blends right in one pot and feeds a crowd of twelve.

Cook the squash until a fork slides through it with no resistance, about 20 minutes, because that is what makes the blender puree silky. Pull it too early and the bisque turns out grainy instead of smooth.

Martha stirs cinnamon, thyme and a pinch of cayenne into the softened onions before any liquid goes in, so the spices bloom in the butter. A spoonful of lemon juice at the very end then cuts through the richness of the half-and-half.

Martha Stewart Butternut Bisque

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

130

kcal

Butter-softened onion and garlic simmer with squash cubes until tender, then everything goes through the blender in batches. A swirl of sour cream and a dusting of cayenne finish each bowl.

Ingredients

• 3 tablespoons butter
  

• 1 medium onion, coarsely chopped
  

• 2 garlic cloves, sliced
  

• 1/2 teaspoon dried thyme
  

• 1/4 teaspoon ground cinnamon
  

• 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
  

• Coarse salt
  

• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
  

• 1 can (14 ½ ounces) reduced-sodium chicken broth
  

• 1 cup half-and-half
  

• 1 tablespoon fresh lemon juice
  

• Sour cream, for serving
  

Directions

• Soften the aromatics: Heat 3 tablespoons butter in a large saucepan over medium. Add 1 chopped onion, 2 sliced garlic cloves, 1/2 teaspoon dried thyme, 1/4 teaspoon cinnamon and the cayenne, then season with salt and stir occasionally for 5 to 7 minutes, until the onion is soft.
• Simmer the squash: Add 1 large butternut squash cut into 1-inch cubes, 1 can reduced-sodium chicken broth, 1 cup half-and-half and 3 cups water. Bring it to a boil, then reduce to a simmer and cook about 20 minutes, until the squash is tender.
• Puree in batches: Working in batches, puree the soup in a blender until smooth. Keep each batch small, since hot liquid expands and can push the lid off.
• Finish and serve: Stir in 1 tablespoon lemon juice and season with salt. Then ladle the bisque into bowls and top with sour cream and a pinch of cayenne for garnish.

Tools for this recipe

• Vitamix E310 blender, Cuisinart MultiClad Pro 3-quart saucepan, Braun MultiQuick 7 immersion blender. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I freeze butternut bisque?

Yes, it freezes very well for up to 3 months. Cool it completely first, then ladle it into airtight containers and leave 1 inch of space at the top so it can expand. Leave the sour cream off until you serve.

What can I use instead of cinnamon?

Ground nutmeg or cloves both work in the same amount, and each gives the soup a warmer, more traditional fall flavor. For a Southwestern twist, add a small amount of chili powder instead.

Can I make this bisque ahead of time?

Make it a day or two ahead and keep it in the fridge, since the flavors get deeper overnight. Reheat it gently on the stove over medium-low heat, then stir in the lemon juice just before serving to keep it bright.

What if I don't have a blender?

An immersion blender works well and saves you the batches, so just blend right in the pot until smooth. A food processor also works, but it may leave the soup slightly less silky.

How do I keep the bisque from turning out grainy?

Make sure the squash is fully tender before blending, which takes about 20 minutes at a simmer. Undercooked chunks never break down completely, so keep cooking if a fork meets any resistance.