Holiday Recipe: Spicy-Sweet Gingered Butternut Squash Bisque

Ingredients

Instructions

1. Heat butter in a large soup pot or Dutch oven over medium-low heat. Add onion and 1 teaspoon salt and sauté, stirring frequently, for 10 minutes or until softened.
2. Stir in ginger, cinnamon, and cayenne and cook for 1 minute. Add butternut squash, chicken stock, and water to pot. Increase heat to high and bring to a boil. reduce heat and simmer, covered, for approximately 30 minutes or until squash is extremely tender.
3. Add cream and remaining 1 1⁄2 teaspoons salt to pot. Working in batches, carefully puree soup in blender (or use an immersion blender directly in the pot).
4. Ladle bisque into soup bowls, garnish each bowl with 1 tablespoon parmesan shavings, and serve.
5. NoTE: A sharp peeler works well for making parmesan curls. Can be made up to 4 days ahead and reheated when ready to serve. Leftovers freeze well.
6. Use a microplane to make quick work of mincing fresh ginger. In a pinch use bottled minced ginger and pre-cut butternut squash cubes. If you like your soup thicker simply omit the additional 2 cups of water when preparing.

Notes