Butternut Squash Bisque

1. 1

   Simmer the squash with the chicken stock until squash is very soft.

2. 2

   Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg.

3. 3

   An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.