How to make butternut bisque


If you're looking to make something quick and comforting, try this delicious butternut squash bisque. Chef Billy Parisi shares his recipe.

How to make butternut bisque 2 small diced sweet onions
3 cloves of finely minced garlic
3 large diced large butter nut squash, peelings and seeds removed
3 tablespoons of olive oil
1 cup of bourbon
96 ounces of chicken stock
2 pints of heavy whipping cream
1/2 cup of maple syrup
1/4 cup of chopped fresh sage
2 teaspoons of ground nutmeg
2 teaspoons of ground cinnamon
Kosher salt and ground white pepper to taste

Serves: a lot


1. Add 3 tablespoons of olive oil to a large pot and saute onions and garlic until caramelized. Once caramelized, add in the the butternut squash and cook for 4 to 6 minutes.
2. Next, deglaze with bourbon and cook to au sec (almost gone). Once the bourbon is almost gone, add in the stock and simmer on low heat until the butternut squash becomes tender.
3. Once the squash is tender, purée using a hand processor or a blender.
4. Finish the soup with 1 pint of heavy cream and seasonings.
5. Whip 1 pint of heavy cream until stiff peaks are formed and fold in maple syrup and fresh safe and chill.
6. To plate: serve the soup topped with 1 tablespoon of the maple-sage whipped cream.
meet theexpert
  • Billy Parisi

    Billy Parisi Chef & Host Billy Parisi is a graduate of the Scottsdale Culinary Institute. He currently serves as the culinary spokesperson for Lowes Foods and Heinen’s Grocery Stores, as well as the in-house chef and culinary face of Sears Holdings Corporations. more about this expert »

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