April 2026 · Sides & Soups
Butternut Squash Bisque
with Brown Butter & Sage
Pure comfort, beautifully refined.
Velvet-smooth bisque with a nutty browned-butter finish.
Prep Time
50 minutes
Serves
6
Style
Soup · Plated · Stationed
Perfect For
Fall Weddings, Holiday Gatherings
- 1
Roast squash with onion and garlic at 425°F until caramelized, about 30 minutes.
- 2
Transfer to a blender with stock; purée until silky.
- 3
Return to pot, stir in cream, season with salt, white pepper, and a pinch of nutmeg.
- 4
In a small skillet, melt butter with sage leaves until butter is amber and nutty, 2–3 minutes.
- 5
Ladle bisque into bowls; spoon brown butter and crisped sage over the top.
From Chef JC
“Roasting — not boiling — the squash is the difference between a soup and a memorable bisque. Get color on it.”
Chef JC Loggins
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