Winter Squash Bisque with Gruyère
A creamy soup that combines the rich flavors of pumpkin and butternut squash with savory onions and a touch of half-and-half. This comforting bowl of warmth is perfect for cozying up on a chilly winter day and can be topped with grated Gruyère or crunchy croutons for a touch of indulgence.
Servings 4
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil Good quality, extra virgin
- 2 cups yellow onions (about 2) chopped
- 2 cups pumpkin puree Fresh is best, canned will also work but be sure to not use pie filling
- 1 1/2 pounds butternut squash peeled and cut into chunks
- 3 cups chicken stock or broth
- 2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup half and half
- grated gruye (optional)
- homemade croutons (optional)
Instructions
- Heat the butter and olive oil in a heavy-bottomed stockpot over medium-low heat. Add the chopped onions and cook for about 10 minutes, or until the onions are translucent, stirring occasionally.
- Add the pumpkin puree, butternut squash chunks, chicken stock, salt, and pepper to the pot. Stir well, then cover and simmer over medium-low heat for about 20 minutes, or until the butternut squash is very tender.
- Process the soup through a food mill fitted with a medium blade, or blend until smooth using an immersion blender or in batches in a regular blender.
- Return the pureed soup to the pot. Stir in the half-and-half and heat gently over low heat, making sure not to boil. Taste and add an additional teaspoon of salt if needed.
- Serve hot, garnished with grated Gruyère or croutons if desired.