Monday, October 12, 2009
Butternut Squash Bisque
My sister called the other day to ask if I wanted any squash or pumpkins since they had a bumper crop. I had already purchased a butternut squash to try this recipe I had found at All-Recipes for Butternut Squash Bisque.
Followed the recipe to the tee and after reading the reviews I roasted the squash beforehand for 35 minutes at 375 degrees. It made it much easier to trim off the outside skin and cube rather than trying to do it raw. I also used an immersion blender instead of the food proceesor to blend the soup - it worked beautifully.
Lately on these cold days I have been yearning for good filling soups rather than cooking an entire meal. This qualifies as a very thick, creamy soup that satisfies any type of hunger pain! The texture is different from a tomato, cheese and broccoli or even potato soup. It’s a little coarser, but after the second spoonful you don’t even notice. The flavor of the squash, nutmeg and the splash of whipping cream at the very end melds everything together to make a very hearty meal. I topped mine with homemade garlic croutons which I get from a friend of mine in town… they are the best!
Now I need to call my sister to let her know I will take some squash and a few pumpkins to maybe decorate for Halloween!