O'Connor'S Butternut Squash Bisque

1. 1

   Melt butter. Add butternut squash. Cook gently over medium heat until squash is well broken down, about 40 minutes.

2. 2

   Mix in the flour to bind ingredients. Cook slowly for a few minutes.

3. 3

   Cool slightly.

4. 4

   Gradually add the chicken stock stirring constantly. Stir until it comes to a boil.

5. 5

   Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all ingredients.

6. 6

   Reduce heat and simmer for 45 minutes stirring frequently.

7. 7

   When soup is smooth, add half and half, adjust seasoning to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.