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Butternut Squash Bisque

Yield: About 2 servings


  • Vegetable Stock

  • Butternut Squash Bisque

  • Pumpkin Seed Brittle


Vegetable Stock


Prep time: 10 minutes

Cooking time: 45 minutes



  • 3 white onions, peeled and cut into large dice

  • 4 large carrots, peeled and cut into large dice

  • 1 bunch celery, leaves discarded, cut into large dice

  • ¼ bunch thyme

  • ¼ bunch rosemary

  • 8 bay leaves

  • ¼ bunch sage




Place all ingredients into a large stockpot, cover with cold water by 1 inch. Bring the water to a simmer and allow the stock to simmer over medium heat for 45 minutes. Once 45 minutes has elapsed, strain the liquid through a fine strainer or a colander and discard the vegetables.


Butternut Squash Bisque


Prep Time: 8 minutes

Cook Time: 30 minutes



  • 1 butternut squash, halved and seeded

  • 1 white onion, peeled and quartered (half of which should be placed in the vegetable stock during cooking

  • 1 large carrot, peeled and halved

  • 8 sprigs thyme

  • 6 sprigs sage

  • 4 Tbs Kosher salt

  • ¼ cup canola oil

  • 2 cups vegetable stock




Preheat the oven to 350 degrees Fahrenheit. Spread a sheet of aluminum foil on the cutting board. Place the butternut squash half, cut side up on the foil. Pack one quarter of the onion, one half of the carrot, 4 sprigs of thyme, and 3 sprigs of sage into the crevasse of the squash. Drizzle the half squash with half of the oil and season with 2 Tbs of salt. Invert the squash, ensuring that the ingredients remain in contact with the cut surface, and fully wrap the squash inside the aluminum foil, creating a seal. Place on a foil- lined baking sheet and repeat this process with the other butternut squash half. Bake in the oven until tender to the touch—approximately 30 minutes—and allow to cool to room temperature.


When the squash is safe to handle, open the foil pouch, discard the herbs, and scoop out the squash from the skin. Place the squash, onion, and carrot from both foil pouches into your blender. Add enough vegetable stock to allow the squash to blend into a soup consistency of your choosing. Blend on high speed until thoroughly homogenous. Taste for seasoning and strain through a fine strainer if a more delicate texture is desired.


Pumpkin Seed Brittle


Prep time: 5 minutes

Cooking time: 20 minutes



  • 1 tsp vegetable oil or cooking spray oil

  • ½ cup water

  • 1 cup granulated sugar

  • 2 Tbs Kosher salt

  • 1/3 cup light corn syrup

  • 1 cup pumpkin seeds, toasted

  • 2 Tbs Plugra Butter

  • 1 tsp baking soda




Lightly coat a plastic or rubber cutting board with vegetable oil or cooking spray. Whisk together the water, sugar, salt, and corn syrup in a saucepot to dissolve. Over medium high heat, allow the mixture to simmer—using a pastry brush in water or wet paper towel to circumnavigate the walls of the pot during the process to prevent scorching. Once a golden caramel color is apparent, turn off the heat, whisk the mixture, pour in the pumpkin seeds, butter, and baking soda, and mix rapidly. Immediately pour the mixture onto the plastic cutting board and spread in an even layer—approximately ¼ inch thick—and allow to cool to room temperature. Once set, crack the mixture with a spoon into sizeable portions to garnish your soup.




Heat the soup in a saucepot, pour into a soup bowl, top with the pumpkin seed brittle, and additional toasted pumpkin seeds if desired.

Butternut Squash Bisque
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