Butternut Squash Bisque


2 oz good olive oil
2 oz unsalted butter
1 cup diced Spanish onion
¼ sliced Jalapeno pepper
1 teaspoon minced garlic
1 teaspoon minced ginger
4 cups diced butternut squash
1 cup white wine
4 cups vegetable stock
Nutmeg to taste
Cinnamon to taste
Salt to taste


In a large soup pot melt the butter with the olive oil
Add the onion and cook very slowly until the onions start to turn clear
Add the Jalapeno pepper, garlic and ginger and cook for 1 minute
Add the squash, wine and vegetable stock
Bring to a boil and reduce to a simmer
Cook until the squash is tender
Remove from the heat and season with salt cinnamon and nutmeg
With a hand blender puree until the soup is smooth
Serve with a spoon of freshly whipped 35% cream and a few pieces of pickled butternut squash

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Recipe Overview