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–+ servings
Butternut Squash Bisque

Butternut Squash Bisque

Creamy Butternut Squash Bisque from Chef Vikramjit Katoch of the Hilton Dallas/Plano Granite Park. A keeper come Thanksgiving!
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Course Soups
Servings 8

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 2 lbs butternut squash peeled, medium dice
  • 4 oz yellow onion medium dice
  • 3 oz leek medium dice
  • 2 ea garlic cloves crushed
  • ¼ tsp – Cinnamon Powder
  • 0.5 oz light brown sugar
  • 1 ea bay leaf
  • 1 ea sprig of rosemary
  • 10 cup vegetable stock
  • salt to taste
  • Ground Black Pepper to taste

Instructions
 

  • Season the diced butternut squash with salt, ground black pepper, and 1 tbsp of extra virgin olive oil. Roast in the oven at 375°F for 20 min.
  • In a pot sweat onion, leek and garlic. Add cinnamon, light brown sugar, and season with salt and ground black pepper.
  • Add bay leaf, sprig of rosemary, roasted butternut squash, and vegetable stock.
  • Simmer for 30 minutes and remove bay leaf and sprig of rosemary.
  • Blend until you have a smooth texture and season with salt and pepper.
Keyword bisque, butternut squash, Butternut Squash Bisque, Chef Vikramjit Katoch, Hilton, Hilton Dallas/Plano Granite Park, squash
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