Michigan Butternut Squash Bisque with Cranberry Coulis - Los Angeles News | FOX 11 LA KTTV

Michigan Butternut Squash Bisque with Cranberry Coulis

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SOUTHFIELD, Mich. (MyFoxDetroit) -

This recipe comes courtesy of Chef Chris Hessler, the Executive Chef for the Kruse and Muer Restaurant Group.

Michigan Butternut Squash Bisque with Cranberry Coulis

Prep: 15 minutes  
Cook: 1 ½ Hours  
Yield: 2 quarts

2 pounds butternut squash, (about 1 ½ lbs. cooked & peeled squash pulp)

¾ lb. unsalted butter plus 2 tablespoons

1 small onion, peeled & diced

3 sprigs fresh thyme

½ cup all purpose flour

1 quart chicken broth

1 cup heavy cream

¾ teaspoon ground cinnamon

Pinch of nutmeg

¼ cup brown sugar

1 teaspoon salt

¾ teaspoon ground black pepper


1.      Split butternut squash lengthwise & scoop out seeds. Melt 2 tablespoons butter and brush on squash. Place flesh side down on baking sheets and bake at 375 degrees for about 50 minutes until the squash is soft. Remove from oven and set aside to cool. Scoop out squash from skin and set squash aside.

2.      Place butter in 1 gallon sauce pot & melt on medium heat. Add onions & thyme. Cook for about 5 minutes, dust with flour, cook for another 2 minutes. Add reserved squash, chicken broth, heavy cream, cinnamon, nutmeg, brown sugar, salt & pepper. Bring to a simmer & cook for 15 to 20 minutes. Blend with blender & strain through fine hole strainer.

3.      Place bisque in service vehicle & garnish with crème fraiche, cranberry coulis, toasted almonds & chives.


For Cranberry Coulis – Place 1 cup cranberries in 1 – 2 quart sauce pot with 3 tablespoons sugar, ¾ cup orange juice & 1 cinnamon stick. Bring to a simmer and cook for 8 – 10 minutes on low heat until the cranberries have popped. Mix corn starch & water together and add to simmering liquid. Bring back to a simmer, remove from heat & strain. Chill for service.

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