Cook's Corner with Chef Jyoti Friedland

Butternut Bisque

Jyoti's Tasty Tip:

Butternut squash is so abundant right now and it's getting chilly around the corner. Bring out your soup pot now and start making soup for today or freeze it for next week. Who knows when a guest will just stop by and this soothing soup will just solve all your problems! 

Remember, it's all about the taste!   Chef Jyoti


Yield: 6 servings


2 tablespoons organic extra-virgin olive oil
2 tablespoons organic unsalted butter
1 small organic white onion, diced small
3 cloves organic garlic, minced
2 pounds organic butternut squash, peeled, seeded, and chopped
2 cups organic apples, peeled and cut into chunks
2 ribs organic celery, diced small
2 cups filtered water
2 tablespoons vegetable broth powder
2 teaspoons thyme
1 teaspoon nutmeg
1 cup organic half and half
1 teaspoon sea salt and black pepper or to taste
1/2 cup organic plain yogurt, for garnish
1/4 cup organic pumpkin seeds, toasted


  1. In a large heavy-bottomed soup pot, heat oil and melt butter. Add onions and garlic. Sauté until onions soften, about 2 minutes.

  2. Stir in squash, apples, celery, water, broth powder, thyme, nutmeg, and pinches of sea salt. Bring to a boil and simmer until squash is soft. Allow the mixture to cool for at least 15 minutes.

  3. Transfer the mixture to a blender and puree in batches. Return the puree to the pot and add half and half. Add more milk if it's too thick.

  4. Bring to a gentle simmer, and season to taste.

  5. Ladle into large soup bowls and top with a dollop of yogurt and toasted pumpkin seeds.

 Original Talley's recipe by Chef Jyoti Friedland

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