Worknight Dinner Recipe: Butternut Bisque

by Maris Callahan on November 5, 2009


Last week I came home from work and found that I had placed a container of half-and-half in the microwave. A few days later, I couldn’t find the aluminum foil that I typically store in my pots and pans cabinet only to locate it later on top of the baking stone in my oven (uncooked, thankfully).

Sometimes I can be forgetful. I lose my keys once a week, at minimum, although I often find them stuck between two couch cushions or better yet, hanging from the lock outside my door. These incidents don’t happen often, but when I’m busy or preoccupied it isn’t uncommon for me to get lost in thought and suddenly realize that I’m about to decorate my toothbrush with Neutrogena facial cleaner rather than toothpaste.

My occasional memory lapses make me appreciate simple recipes. At the end of a long day, I don’t want to have to Google an ingredient or look up the best way to cut a certain vegetale while I’m making dinner. Cooking is always a learning experience, but there are times when you just want dinner now without doing too much extra thinking.

This butternut squash bisque from Everyday Food takes less than forty-five minutes and you can shave even more time from the total if you use peeled, pre-cubed butternut squash.


Butternut Bisque:
Serves 12


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 (optional)
coarse salt
I large butternut squash (about 4 pounds), peeled, seeded and cut into 1-inch cubes
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
sour cream or goat cheese, for serving


1. In a large saucepan, heat butter over medium. Add onion, thyme, garlic, cinnamon and cayenne. Season with salt and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

2. Add squash, broth, half-and-half and 3 cups of water. Bring to a boil; reduce to a simmer and cook until squash is tender, about 20 minutes.

3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream or goat cheese and garnish with cayenne pepper, if desired.

NOTE: If you don’t have 12 mouths to feed you can freeze this soup easily. Ladle cooled bisque (without cheese or sour cream) into an airtight container leaving one inch of space at the top. Freeze for up to three months. When you’re ready to reheat, run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

Did you notice that I’ve been posting more frequently than usual this week? In celebration of National Novel Writing Month, some bloggers choose to commemorate November with NaBloPoMo, or National Blog Posting Month. I’ve challenged myself to post daily this month and hope that you’ll challenge yourselves to read them all!

{ 8 comments… read them below or add one }

VeggieGirl November 5, 2009 at 6:09 pm

So comforting!


Kalyn November 5, 2009 at 6:30 pm

I just got a package in the mail! Thank you so much for the Za’atar. Can’t wait to try it; you are so sweet to think of me.
Too bad I don’t have a bowl of this soup, because I’d definitely try sprinkling it on that!


Nutmeg Nanny November 5, 2009 at 7:51 pm

Mmmmmm this looks great! I love simple recipes :) I had to laugh when you said you put your foil in the oven…I’m always finding myself doing things like that:)


Daryl November 5, 2009 at 9:19 pm

looks really good I love soup-any soup-b ut this looks especially good and healthy too.


Christina November 5, 2009 at 10:00 pm

I can be just as absentminded some times. I ALWAYS lose my keys! Definitely trying this one :) It’s soup season!


Kerstin November 5, 2009 at 11:49 pm

My hubby once found the lid of our food processor in the garbage – ooops…
Looks like a very lovely and tasty soup!


Cate O'Malley November 6, 2009 at 11:19 am

I totally hear you on the absentmindedness. Usually it’s my cell phone, because one of the kids has made off with it. This soup looks perfect for the chilly weather we’ve been having lately.


Dana November 8, 2009 at 11:43 am

Glad to read I’m not the only one who does crazy forgetful things. I put face wash in my hair yesterday.


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