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Autumn Squash Bisque

Serves: 8



  • 4 tbsp. butter, divided plus more for Square Container
  • 2 onions, sliced into ¼” thick slices
  • 1 head of garlic, cloves peeled
  • Kosher salt


  • 2 tbsp. butter
  • 5 cups (½”) cubed peeled butternut squash (about 1 ½ lbs.)
  • 2 cups (½”) cubed peeled russet potatoes (about 12 oz.)
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 4 cups fat-free, low-sodium chicken broth
  • 1 cup half-and-half
  • 1 baguette, cut into 16 slices
  • ¾ cup (3 oz.) shredded Gruyère cheese
  • Black pepper (add when plating if desired)
  • 3 tbsp. chives, chopped  



For the Onions and Garlic:
  1. Preheat oven to 400°F.
  2. Rub inside of Square Container with butter and place onion slices in a single layer.
  3. Melt 2 tbsp. butter, pour over onions, and sprinkle with salt. Roast onions until bottoms are golden, about 20 minutes.
  4. Flip onion slices, add garlic cloves, and coat with remaining butter. Bake another 20 minutes until garlic is golden brown and fork tender, stirring halfway through cooking.
For the Soup:
  1. Melt butter in Dutch Oven over medium-high heat (PL7 on Induction Burner). Add squash, potatoes, salt, and pepper and sauté 3 minutes. Add roasted onions and garlic, stir in broth, and bring to a boil. Reduce heat to low (PL2 on Induction Burner) and simmer 20 minutes or until potatoes are tender, stirring occasionally.
  2. Using the Immersion Blender, connect Blender Attachment directly to Blender Motor and turn clockwise until it locks into position, using locked and unlocked icons as a guide, and plug into outlet.

    Place Blender Attachment into Dutch Oven and turn appliance on by pressing and holding speed I button, and adjust as necessary with speed control dial. Blend ingredients to desired consistency using a gentle up-and-down motion for up to 1 minute at a time to prevent motor from overheating.

    (Note: Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
  3. Stir in half-and-half and season to taste with salt and pepper. Cover and keep warm.
  4. Preheat broiler. Arrange bread slices in a single layer on a baking sheet and sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls and top each serving with pepper and about 1 teaspoon chives.
Autumn Squash Bisque

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