Recipe for butternut bisque - WFSB 3 Connecticut

Recipe for butternut bisque

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Here is the recipe for butternut bisque as presented on Better Connecticut a few years back. The recipe is the creation of Chef “Mackenzie”, who used to work her magic at the old Tapas Restaurant in downtown Hartford. 


  • 3 large butternut squash -- peeled, seeded and diced
  • 1 medium white onion -- chopped
  • 2 carrots or 24 baby carrots peeled and diced
  • vegetable stock 8 quarts or as needed
  • 3 to 5 cinnamon sticks (break them in half) plus a teaspoon of whole cloves. Bundle and tie the spices in cheese cloth
  • 1 cup of brown sugar (or less if desired)
  • 1 stick of butter
  • heavy cream to lighten and thicken
  • salt and pepper to taste
  • nutmeg to garnish


Add squash, onion, carrots, vegetable stock and cinnamon sticks and cloves (in cheese cloth) in a large stock pot.   Bring to a boil and reduce by about a quarter or until squash and carrots are soft.  Remove cinnamon and cloves.  Puree with immersion blender until smooth.  Add sugar, butter and heavy cream.  Puree again and garnish with nutmeg and/or toasted sliced almonds.

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