When the weather turns cold, it is time to celebrate winter squash. Butternut squash is one of the most widely used winter squash varieties – and for good reason. It is buttery, nutty and easy to find. It can be the star of many dishes, but it really stands out in a great bisque.

I can’t think of anything I love more than curling up by my wood stove with a hot bowl of creamy bisque. Butternut squash and apple are complemented by rich bourbon and sweet maple syrup, while shallots, leeks, and smoked sea salt provide the perfect savory foil in my favorite bisque recipe.  

This particular recipe was originally developed for the Rowan College at Burlington County Culinary Arts Center’s Autumn Taste Fest, but it works well into the winter. I wanted to serve a dish that would evoke the wonderful feeling of warming up by a roaring fire. This bisque is the best way to fight off those winter blues.

Butternut Squash and Apple Bisque (Yields Six 8 oz servings)

1 lb butternut squash, cubed

12 oz granny smith apples, chopped

3 oz onion, chopped

2 oz shallot, chopped

6 oz leeks, sliced

6 oz carrots, chopped

2 oz bourbon

2 oz maple syrup

2 pints chicken or vegetable stock

½ tsp smoked sea salt

½ tsp turmeric

¼ tsp white pepper

¾ tsp ground sage

Pinch of ginger

½ tsp ground cinnamon

Curry powder to taste

Salt and pepper to taste

1. Sautee onion, shallots, leeks, and carrot in olive oil in a pot large enough to hold soup.
2. Add in squash, apples, bourbon, and maple syrup.
3. Add stock and bring to a simmer (add more stock if needed to cover vegetables).
4. Add herbs and spices.
5. Allow soup to simmer until the butternut squash and carrots have become very soft.
6. Blend soup with an immersion blender. Soup can also be blended in a standard blender after cooling.
7. If a thinner texture is desired, the soup can be run through a fine sieve.
8. Adjust seasonings to taste and serve.

This recipe and article are provided by Rowan College at Burlington County culinary arts student Devon Galbraith, who wrote it for the Courier-Post. For more information on RCBC’s Culinary Arts program, visit rcbc.edu/culinary.