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Tennessee & Alabama CSA

Butternut Squash Bisque from the Biltmore


3 butternut squash
1 small chopped onion
2 stalks celery
1 clove garlic
1 chopped shallot
16 oz. chicken stock or broth
12 oz. heavy whipping cream
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1 tablespoon kosher salt


In a heavy-bottomed soup pot, saute onions, celery, garlic, and shallots until translucent. Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Purée soup with a stick mixer or food processor until smooth. Strain soup and serve.

Source: Biltmore – Butternut Squash Bisque