Maple Butternut Squash Bisque with Spiced Pepitas
Sweet and savory fall soup
There’s no better way to enjoy a crisp autumn day than with a delicious bowl of perfectly prepared autumn squash soup. My maple butternut squash bisque combines butternut squash with maple syrup and a hint of fall spices. I use an immersion blender to make this soup extra creamy. An immersion blender goes right into the soup pot so you can puree the soup without having to transfer it in batches to a food processor or blender.
How to pick a good butternut squash
Look for butternut squash that have long necks. That’s where most of the orange flesh is located. Although there is usable squash in the bulbous base, it’s the long neck that is prized.
What are Pepitas
Pepitas come from the Styrian pumpkin, a special variety of pumpkin that produces a green, hull-less seed. I use unsalted pepitas so I can flavor them with my own mixture of smoked paprika, a sprinkle of sugar and olive oil. One note of caution. The spiced pepitas are addictive so you may want to make a few extra for snacking!
Maple Butternut Squash Bisque
Ingredients
- 3 pounds of butternut squash (The weight is based on the whole squash prior to cooking)
- 6 tablespoons (¾ of a stick) unsalted butter
- 1 cup diced onion
- ⅓ cup flour
- 1 cup whole milk
- 1½ to 2 cups chicken or vegetable stock (as needed)
- A pinch of cayenne pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups heavy cream
- ⅓ cup to ½ cup maple syrup (depending on how sweet you would like the soup)
- Salt and white pepper to taste
- 1 cup unsalted green hulled pumpkin seeds (pepitas)
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- 1 teaspoon olive oil
Instructions
- Cut the long neck of the squash into 1-inch rounds. Use a chef’s knife to remove the skin from the rounds. Dice into ½-inch pieces and place in a microwavable bowl. Cut the bulb portion of the squash in half and remove the seeds. Cut into 1-inch slices and use a knife to remove the skin. Dice into ½-inch pieces and place in the microwavable bowl. Put enough water in the bowl to cover the squash by one inch. Cover with plastic wrap. Steam the squash in the microwave until the squash is tender. Drain squash and set aside.
- While the squash is cooking, begin preparing the soup. In a large stock pot, melt the butter over low heat. Add the onions and cook until translucent, about 5 minutes. Sprinkle the flour evenly over the onion butter mixture. Cook over low heat, stirring constantly, for 2 to 3 minutes. Add the milk, 1½ cups stock, cream, cloves, nutmeg, maple syrup, cayenne pepper, salt, white pepper and steamed squash. Simmer on low heat, stirring frequently for approximately 20 to 30 minutes.
- Puree the soup until smooth using either a food processor, blender or immersion blender. If using a blender or food processor you will need to puree the soup in batches. Taste the soup and adjust seasonings as needed. If the soup is too thick, add the additional ½ cup stock. Garnish bowls of the finished soup with spiced pepitas.
- Preheat the oven to 350 degrees. Line a baking pan with parchment paper. Place the seeds, paprika and sugar in a bowl. Toss with the olive oil to lightly coat the seeds. Place the seeds in an even layer on the prepared pan. Roast until lightly browned, about 5 to 6 minutes. Store at room temperature in a zip lock bag if not used immediately.