A creamy organic squash bisque with good-for-you ingredients
Not everyone loves squash, it took me until my mid-30's to like it, but now it's one of my favorite things about fall. I've had squash soup at restaurants before and decided I could make my own, and make it with healthier ingredients. It was very easy and hit the spot on a cool fall day. Try this organic squash bisque and let me know what you think!
Organic Squash Bisque
Make sure to read below how to prepare squash for recipes.
Ingredients
- 8 Tablespoons butter-- pastured better is best
- 3/4 cup flour-- I love Einkorn flour lately, here's why
- 2 cups milk and/or cream
- 1 cup chicken broth-- I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
- About 2 1/2 cups butternut squash (you could also substitute canned pumpkin) –it doesn't have to be an exact amount–see below for more info on how to prep it.
- 1/4 cup real maple syrup or more to your taste
- Add sea salt & pepper to your taste
For the toppings:
- crispy pecans or candied pecans and/or crispy pieces of bacon
Instructions
- Melt butter in medium soup pot. Add flour and whisk until smooth (let it bubble for a minute or two, but don't let it burn). Add milk or cream, chicken broth, and squash and keep stirring to be sure it doesn't stick or burn. (If you have any squash chunks in there that you don't think will fly with the kids, you can use a Hand Blender to make it a more smooth consistency). Mix in maple syrup, salt and pepper.
Notes
To get butternut squash ready for recipes:
Cut your squash in half length-wise, this can be awkward getting the knife through, so be careful. Scoop out the seeds with a spoon and discard. Set the pieces face up on a greased cookie sheet or a piece of parchment paper. Bake at 350* for 60 minutes or until the middle is soft when you poke a fork in. Let cool, then scoop out the flesh with a spoon, without getting pieces of the outside in it. Mash it up good, then I put it in freezer baggies in 2-3 cup quantities to use in recipes. (Or mix it with a little maple syrup, lots of butter, salt & pepper, and then put it into a buttered baking dish for a dreamy fall side-dish. This is how my Mom does her Thanksgiving squash...well, actually I think she uses brown sugar, but I think maple syrup is just as good.)
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Commenter via Facebook says
Healthy for Life: there’s a reply to you at the post you may want to check out. 🙂
Commenter via Facebook says
This looks REALLY good. Wonder if one could substitute coconut flour and almond milk? That would really bring out the sweetness…for those gluten and lactose intolerant…
Jackie Vetter says
Do you make your own almond milk? If you do, you can control what you put in it and I think you could control the sweetness then. I use my own almond milk for a lot of things, even in soups, and don’t find it to be overly sweet. However, using almond milk tends to make the soup thinner. , so you wouldn’t have to use as much. Also, when I use the already made almond milk, I buy the “original, unsweetened”. type. Hope this helps you.
Jackie Vetter says
I always had trouble getting my knife to go through, not just the butternut squash, but many things (young coconut, etc.). So I went to Wal-Mart (you can actually go to any hardware), but I went to the hardware department and bought a rubber mallet! It was only $2.00, but it has been one of the most handy tools in my kitchen toolbox! I use it all the time! Just thought I’d pass along the tip.
Kristi says
I made this tonight and WOW it’s like eating a decadent pudding dessert. Thanks!
Kelly the Kitchen Kop says
Mmm, great idea to substitute squash for potatoes. And even without blood sugar issues, using heavy cream instead of milk would make the soup creamier and extra yummy-licious! I’m adding that tip to the post…
Question: so how would you thicken your white sauce w/o using flour? Is Arrowroot any better… or maybe coconut flour?
Thanks,
Kelly
Jackie Vetter says
I would use arrowroot, or brown rice flour. I’ve used brown rice flour alot for thickening.
KitchenKop says
Since that 2008 reply above, I’ve experimented a lot with Arrowroot as a thickener. It works pretty well, but is just more goopy.
I’ll have to get some brown rice flour!
Anna says
Mmmm, I love winter squash (not keen on summer squash though), especially with lots of good butter melted on top and some nice spices. But butternut squash especially is a bit starchy for me (though not as much as some other starchy veggies), and raises my BG a bit more that I like if I don’t watch the amount, so I have to consume it in quite moderate servings and frequency. And of course, I am careful with my amounts if I use any sweet flavorings like maple syrup or molasses.
So for me, I’d have to alter your nice recipe just a bit – eliminate the milk and starchy flour and substitute with heavy cream or full fat coconut milk probably. Reduce the maple syrup to just a tiny bit for flavor (I buy the Grade B, which is darker and has a stronger flavor, so a little pack a flavorful punch).
I also like that butternut squash seems to keep forever in the pantry (doesn’t even need chilling). So when I get one or two in my CSA farm subscription box, I go through the more perishable produce first, saving the squash for later, sometimes holding squashes several weeks or a month or more before using.
Btw, butternut squash makes an excellent “pumpkin” substitute and is easier to prepare than fresh pumpkin. I also like to put some cooked squash chunks into meaty stews just before serving instead of potatoes.
Kelly the Kitchen Kop says
Good idea, Beth! Maybe even more if they’re small. 🙂
Bamboo says
Kelly,
Thanks, sounds delicious. I never knew what to do with butternut squash so I have never gotten one. Now I can’t wait! DH makes pumpkin soup each fall and it’s a winner with our family; but it’s an all-day thing (which may be part of the appeal, actually). So, I think they will all like this as well.
Only problem: I’m thinking that after baking and mashing the squash it will get eaten before it ever makes it to the soup :). Hmmm. I’d better get 2 squashes to cook at the same time.
Beth