Cape Abilities Farm Buttercup Bisque from Chef Fizell of The Regatta

Filed in Uncategorized by on May 19, 2011 0 Comments


2 buttercup squash, peeled
4 tablespoons unsalted butter
Salt and pepper
2 tablespoons brown sugar
Nutmeg, cinnamon
1 onion, chopped
6 cups Vegetable stock
1 cup heavy cream


Cut squash in quarters, remove the seeds and place on baking pan. Sprinkle with half the butter, cinnamon, nutmeg, salt, pepper and brown sugar. Bake covered for 1 hour or until the squash is tender. In large pot melt remaining butter.

Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until onions are tender. Transfer squash mixture to a blender and puree. Return blended squash to pot. Stir in heavy cream, bring to a simmer and check seasoning. Serve

This is a wonderful recipe for fall and winter and adds a festive touch to holiday meals. Buttercup is a sweet, flavorful squash.

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