Creamy Butternut Squash Bisque

It’s especially amazing cause my husband- the meat and tater guy—LOVES it! Weird cause he’s not a big veggie guy but he devoured this soup and was so disappointed when there weren’t seconds to be had.

I used half of a squash cause I just didn’t think he would enjoy it like he did. Next time I’ll know better.

Cutting, freezing, or cooking!

If you’ve cooked with butternut squash you know how hard that skin is. But once you peel that all off you’re left with an amazingly delicious vegetable.

Here’s the peeling that I have found that works best.

Cut off each end (stem and bottom part) with a very sharp large knife. I will then cut it in half and start peeling with a potato peeler. Once it’s peeled all the way, I cut each piece in half, ending with four sections. Scoop out the seeds and dice it up in cubes.

At this point you can freeze the cubes for later or you can steam them for this bisque!

What are the secret ingredients for this yummy soup? Apple and curry!

Both ingredients make this recipe- trust me! I know LOTS of people don’t care for curry, I’m not one of those. I love curry and if you second guess yourself– just do it! Dive in and take the chance, it’s totally worth it.

And what special tool will you need to get a perfectly creamy bisque? Definitely and positively an immersion blender! My daughter gave me hers and I have used it so many times. I’d be lost in the kitchen without it!

Other than this, head to your pantry and grab everything else you need and make a batch of this. So delicious!

Super yummy and easy meal entree that’s perfect for the next few months!

Stay tuned and follow along on my upcoming Fall DIY for some fun decorating & more!