Recipe courtesy of Shadow Henahan

Butternut Squash Bisque with Vermont Maple Syrup

Save Recipe
  • Level: Easy
Share This 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.