1 medium yellow onion, chopped
1/2 cup finely chopped celery
1/2 teaspoon fresh, chopped thyme
1/2 teaspoon fresh, crushed rosemary
1 fresh sage leaf, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 medium butternut squash, peeled and cubed
2 1/4 cups chicken stock
1 cup heavy cream
Croutons for garnish
In a large saucepan over medium, saute the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and saute the vegetables and herbs for an additional 2 minutes.
Add the butternut squash and chicken 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 the soup in a counter top blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with Croutons or Crustinies
This butternut squash bisque recipes makes 6 servings.