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Home > Restaurants > Recipes > Butternut Bisque With White Truffle

Butternut Bisque With White Truffle

Provided by: Chef Stephen Kennard
Served at: Canard, Inc.

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1 large butternut squash (approx. 3 lbs.)

Olive oil

2 tbs. sweet butter

1 cup diced white onion

1 cup diced carrots

1 cup diced celery

5 cups chicken stock—preferably homemade

1 cup diced sweet potato

1 apple, peeled, cored, and diced

1 tbs. chopped fresh thyme

1 tbs. chopped fresh rosemary

Salt and freshly ground white pepper

1 small white truffle


Preheat the oven to 350 degrees. Cut the squash in half lengthwise, and remove the seeds and strings from inside the hollow. Rub the outside of the squash with oil, set cut side down on a baking sheet, and roast till the squash is soft, about 1 hour. When cool enough to handle, peel off the outer skin and cut flesh into chunks. In a large stockpot, melt the butter; add the onion, carrot, and celery and cook until soft, about 5 minutes. Add the stock, sweet potato, and apple; bring to a simmer, and cook for 10 minutes or until vegetables are soft. Add the squash, thyme, and rosemary, and cook for 20 minutes. Set aside to cool. Using a blender, purée the vegetables and liquid until smooth. Strain through a sieve, using the back of a ladle to push through the solids. Return to the stockpot, adding more stock if necessary; season with salt and pepper; reheat. Grate white truffle on the soup when serving. (Published 2014)