Recipe courtesy of Shadow Henahan

Butternut Squash Bisque with Vermont Maple Syrup

  • Level: Easy
Save Recipe


2 pounds butternut squash, peeled and coarsely chopped

8 ounces unsalted butter

1 cup heavy cream

1/2 cup Vermont Maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg


  1. Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Butternut Squash Bisque with Shrimp

Roasted Butternut Squash

Roasted Butternut Squash

Butternut Squash Soup