So, my friend Durenda was here for Thanksgiving with her family.
This is me watching her cook dinner in my kitchen. 😉 (Yep. I’m that kind of friend.)
There are a lot of things I love about her—but one is that she knows how to cook! I have always wondered how to make butternut squash soup—and she shared her recipe with me. I now feel like I can do it myself. This soup has a wonderful, creamy texture and the flavor is out of this world. In fact, it was so good, we made it two weeks later for the Tyndale team when they came out for a few days of meetings. There may or may not be bisque in the book now.
You’ll love this more if you have an immersion blender. The one Durenda is using above didn’t survive our initial foray … so I bought this one. Yep—this one is better: Kitchen Aid immersion blender has a larger blade and two speeds. It’s amazing.
Don’t forget to top it with more cheese. Cheese makes everything better.
This recipe serves eight. I have doubled it both times we made it — so if you’re serving a crowd, be sure to double it!
For my fellow visual learners — here are a few pictures from our bisquey adventure: