Butternut Squash Bisque Recipe

February 7, 2018

We’ve been serving food to West Michigan for over 40 years. Over the last four decades we’ve learned that it is often the simplest and most foundational recipes that endure. Simple and delicious food never goes out of style. We began serving Butternut Squash Bisque at The Thornapple Village Inn in 1976–and aside from a pinch of cinnamon here or a shake of ground pepper there–the recipe has remained largely the same. Guests from Rose’s on Reeds Lake all the way to The Kirby on the lakeshore return every winter for another bowl of this warm and spicy cold weather nectar.

Our philosophy has always been that great food is meant to be shared. With this in mind, we’re happy to share Chef Mick Rickerd’s take on our classic recipe for Roasted Butternut Squash Bisque. Enjoy!


3 qt. Roasted Peeled Butternut Squash
3 cups Heavy Cream
1/2 gall. Chicken or Vegetable Stock
3/4 lb. Brown Sugar
1.5 tsp. Ground Cinnamon
1 tbsp. Salt
1 tsp. Fresh Ground Pepper


Split squash down the middle and scrape out seeds. Place cut side down on baking sheet. Roast at 375 degrees for about 45 minutes to an hour or until soft all the way through. Take from oven and let sit for a bit or until cool enough to handle, then peel the skin off. Place all ingredients in a pot or container large enough. Bur mix until smooth. Check seasoning. Yields 1 Gallon.

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