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2 jars Williams-Sonoma butternut squash puree
1 large sweet onion (chopped)
1 stick butter (salted)
2 cups chicken stock (not broth)
1/8 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
5-6 pieces crispy bacon
Crème fraiche (see recipe)
1 cup heavy whipping cream, (stiffly whipped)
3/4 cup sour cream (I prefer Horizon Full Fat)
Fold the whipped cream and sour cream together carefully. Store in refrigerator until ready to use.
How To Serve:
Serve bisque in small bowls (it’s rich!) or a coffee cup. Think outside the box when using your china and dishes. Some of my china sets do not have soup bowls, so I use the coffee cup. Perfect solution! Top with a heaping spoon of the crème fraiche and crumble bacon over the top. This is the perfect first course to a meal or an accompaniment to a hearty main course salad. I have also served this pre-dinner in coffee cups prior to sitting down at the table.
Williams-Sonoma butternut squash puree is a seasonal item. It is usually available starting in early fall. I either order in advance online or reserve a case at the store before it sells out. This product at Williams-Sonoma is now organic. I have not used any other brand in preparing this recipe.