Tuesday, January 6, 2009

O'Connor's Butternut Squash Bisque

This recipe is the recipe used at one of my favorite Irish restaurants. A few years ago the chef was so kind as to share it. I now understand why he didn't mind sharing- I can never make it taste quite like they do! Nonetheless, this recipe will still make a really good bisque. I like to add a pinch of salt and a healthy shake of pepper to taste at the end to give it a bit more bite.

1 cud melted butter
1 cud flour
5 cud chicken stock
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup half-n-half
5 cups Diced butternut squash

Melt 1 cup of butter.
Add 5 cups of diced butternut squash. Cook gently until squash is well broken down.
Mix in the flour to bind ingredients.Cook slowly for a few minutes.
Cool slightly.
Gradually add the chicken stock stirring constantly.
Stir to the boil.
Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all
Reduce heat and simmer for 45 minutes stirring frequently.
When soup is smooth, add 1 cup of half and half, adjust seasoning to taste.


  1. Is there ANY chance this is the O'Connor's of Worceste, MA? Their Butternut Squash Bisque is out of this world, and with the brown sugar and honey in this recipe, I'm thinking it's the same one. I so very much hope so...I'll be trying it this week.

  2. Sorry I am about a year late to this comment, but I somehow managed never to receive the comment alerts in my email. This IS the exact recipe straight from the chef at O'Connors in Worcester. I agree theirs is the best! Enjoy.

  3. OMG I love you for posting this recipe. Between like 2002 and 2004 I was looking for this recipe trying everything to replicate it. And you got it right from the chef. This is going in my book. Thank you so much. The soup is to die for!

  4. I was looking for a good butternut squash soup recipe and fortunately ran across this one today. I live just outside Worcester and have had the pleasure of enjoying this incredible bisque at O'Connors! Thank you for sharing. 5 stars!!

  5. I made this tonight with Bob Red Mill's 1 for 1 Gluten Free Baking Flour instead of "real" flour, and it was the best I've made. Agree on the healthy dose of S & P at serving time. Some day I'll measure how much of each, so when I serve it at a party it is pre-adjusted, but EXCELLENT! Thanks Suzie!

  6. I love cooking meals with my crock pot! These are some great recipes and I pinned this to my Pinterest crock pot/slow cooker board. Thanks so much for sharing! Techlazy.com Crazyask.com Howmate.com

  7. I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.UpdateLand