LITTLE ROCK, Ark. (KTHV) -- We have a great soup recipe for you on "Today's THV at 9:00."
Heather Smith with Eggshells Kitchen will join Ashley, Alyse and Tom to share this delicious bisque recipe with you.
Butternut Squash Bisque
4 tbs olive oil
1/2 medium yellow onion
1/2 stick butter
2 cloves of garlic
1 cup milk
2 tsp nutmeg
3 cup chicken stock
- Preheat the oven to 375°.
- Place the squash pieces on a sheet pan and drizzle with olive oil. Season with salt and white pepper. Roast in the oven until the squash flesh is fork tender, about 90 minutes. Remove the squash from the oven and set aside to cool slightly. Scoop out the flesh and discard the skin.
- In a large stockpot set over medium heat, saute onion in butter until translucent. Add garlic, thyme and nutmeg.
- Add squash, milk and stock. Blend with immersion blender. Simmer until ready to serve.