8th Wonder Butternut Squash Bisque
Cozy, creamy, zesty, tasty, easy, and oh so satisfying! When the weather gets chilly, warm up with this irresistible 8th Wonder Butternut Squash Bisque, both healthy and scrumptious!
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3 lb. Butternut Squash
1 quart Chicken Stock
1 large Onion (diced)
1 Garlic Clove (minced)
2 Tbs. Olive Oil
8 oz. block of Cream Cheese
1 Tbs Sea Salt
1 Tbs. 8th Wonder Spice Blend
Optional: Diced Bacon Bits to top
Optional: Red Pepper Flakes to top
Prepping the butternut squash: Chop the ends off of the butternut squash, then peel and remove the skin. Cut squash in half lengthwise, remove seeds, then slice into 1" cubes. Set aside.
In a large saucepan, fry diced onion and minced garlic with the olive oil until translucent.
Pour quart of chicken stock into the saucepan, and add in butternut squash. Bring to a steady simmer for about 30 minutes, stirring regularly. Cook until butternut squash is tender.
Meanwhile, divide the block of cream cheese into two 4 ounce sections, reserving half. The first half should be cut into large cubes, and added into the saucepan. The reserved half of cream cheese should chopped into small 1/2" cubes, and set aside.
Once butternut squash is very tender, transfer small batches of the soup into a blender, until a smooth bisque consistency is achieved. Pour bisque into a second large saucepan. Continue this process until ingredients have been blended and transferred into the second saucepan.
In the second saucepan, combine sea salt, 8th Wonder Spice Blend, and small cubed cream cheese. Simmer for about 10 minutes, so that cream cheese begins to melt.
Distribute into bowls, and sprinkle optional bacon bits and/or red pepper flakes if you want your bisque on the spicy side. Tastes great paired with toasted hearty bread. ENJOY!
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