While I was trying to think of my favorite Thanksgiving staple, I realized I have a lot of them that are probably the same as most of yours. I would love to share one of my versions of them & I'm sure that many of you might use the recipe & enjoy eating it very much. But if you know me by now, I LOVE THINKING OUT OF THE BOX!!

So, I hope you will love this butter nut squash bisque amuse bouche! I decided to use this one because I love the idea of treating my dinner guests to appetizers before a meal. Let's be honest, when is the last time any of us had the entire feast prepared BEFORE our guests arrived?? So, I was thinking of small things we could serve that wouldn't be too filling, but would keep your hungry loved ones satisfied enough to buy you a few more minutes of prep time.

The unique thing about this soup is not the dish itself, but the way it is served. It's a very rich, thick bisque. So, you would want to keep the portions small, unless you would like it to be your whole meal.

I got the idea from a catered event I attended a few years ago. I have never forgotten this delicious little treat. When the event started there were drinks being served and small hors d'oeuvres were filling the room with mouth watering scents. But, this one caught my eye. It was served in a shot glass so it was the perfect size portion & you could see the beautiful orange color. It was finished off with a small flourish of cream along with a small rosemary leaf and pine nuts on top. It was incredible & I wanted to lick the glass! (Don't worry, I didn't!)

As I said before, you can totally serve this as a meal if your Thanksgiving menu is already full & you would like to serve it in larger portions! Either way, I hope you enjoy every last bit of it! Until next time Mumsies!!



amuse bouche butternut squash bisque
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1/2 cup diced onion
  • 3/4 cup diced carrots
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock
  • salt and ground black pepper to taste
  • ground nutmeg to taste
  • 1/2 cup heavy cream (optional)


  1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  3. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
*Recipe added from

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