It's the hap-happiest season of allllllllll!!! Thanksgiving is just 3 days away, and let's face it, it's basically the most important meal of the year. If your family is anything like my family, we like the same dishes every year. The same smoked turkey, the same cranberry apple stuffing, the same dairy-filled mashed potatoes, and the same pumpkin pie... It's a little hard to mix things up without causing a fuss. But, adding a bisque to the menu is somehow less threatening than changing the way we cook the bird. It's a simple way to get some variety on the table without changing tradition too much.
Guys, this soup. This soup is amazing. Bisque is traditionally made with shellfish, but using pureed butternut squash makes an already creamy dish out of this world. It's a wonderful little dish to start off your turkey dinner. The squash leands a slightly sweet taste, while the chicken stock and spices keep things warm and savory. And, the best part is that you probably have all the ingredients on hand.
Click here for a printable recipe!
For the soup:
1/2 butternut squash, roasted (About 1 1/2 cups pureed. Click here for a tutorial on roasting.)
3 cups chicken broth
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1 teaspoon black pepper
Prep Time: 30 minutes
Cook Time: 15 minutes
Yields: 4 Servings
1. Place roasted squash in a food processor with 1/4 cup of chicken broth. Puree.
2. Place squash puree, chicken broth, and cream in a small saucepan over a medium heat. Bring to a boil and add spices. Simmer for 10 minutes or until soup has thickened.
3. Serve immediately. Drizzle soup with olive oil and top with parsley and bacon bits.