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The Capital Grille Butternut Squash Bisque Recipe
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The Capital Grille Butternut Squash Bisque Recipe

Make this Straight-From-the-Restaurant The Capital Grille Butternut Squash Bisque Recipe at home and your Butternut Squash Bisque will taste just like The Capital Grille.
Prep Time30 minutes
Active Time35 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Soup
Cuisine: American, Steakhouse
Keyword: Soup, The Capital Grille
Yield: 8 Servings

Ingredients

  • 2 1/2 pounds peeled seeded and diced cubes Butternut Squash
  • 4 ounces 1 stick Unsalted Butter
  • 1 quart Vegetable Stock
  • 3/4 teaspoon Nutmeg
  • 3/4 teaspoon Curry Powder
  • 1 1/2 teaspoons Kosher Salt
  • 1/4 cup Heavy Cream
  • 1 1/2 teaspoons Brown Sugar
  • The Capital Grille Curried Apples to garnish (See Box Below for this Recipe)

Instructions

  • Prepare The Capital Grille Curried Apples according to the recipe in the Box below. Set aside. (Can be done in advance. Bring up to room temperature before using.)
  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper.
  • Place 1/2 of the squash cubes on covered baking sheet.
  • Place in preheated oven. Roast until tender, about 15 minutes, stirring halfway through.
  • Remove from oven and set aside.
  • Add butter to a large saucepan. Place pan over medium-high heat.
  • When butter has melted and is hot (do not burn), add remaining squash cubes. Sauté 5 minutes.
  • Add vegetable stock. Bring to a boil. Reduce heat to a simmer.
  • Add nutmeg, curry powder, salt, cream, sugar and roasted squash from the oven. Stir to combine. Simmer 5 minutes.
  • Remove from heat and set aside to cool slightly, about 10 minutes.
  • Working in batches, transfer soup to a blender. Purée until smooth.
  • Place puréed soup back in saucepan and rewarm over low heat.
  • Ladle into serving bowls and garnish with a teaspoon of The Capital Grille Curried Apples.

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