butternut squash bisque

The butternut bisque I mentioned a couple of posts back came out wonderfully! We had it with a homemade herb bread, it all tasted truly decadent and I recommend it, especially with the cold weather.


1/2 cup finely chopped celery
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage leaf
2 tablespoons olive oil
1 teaspoon salt
1 medium butternut squash, peeled and cubed
2 1/4 cups vegetable stock
1 cup heavy cream
Nutmeg and Cinnamon to serve


In a large pan over medium, sauté the celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the celery turns tender. Add the salt and sauté for an additional 2 minutes. Add the butternut squash and vegetable stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.

Puree it all in a blender until it is completely smooth. Stir in the heavy cream and heat through. Serve with some nutmeg and cinnamon sprinkles on top and some bread for dipping!