Tuesday, November 17, 2009

Butternut Squash Bisque Reprise

Last year, I thought I had perfected my butternut squash bisque. Upon making that recipe this year, I was slightly disappointed and I think I may have spoken too soon. There are a few changes I would make to my bisque recipe so I am republishing it--with my suggested changes and in recipe (instead of narrative) format. My changes, use between 1 - 1 1/2 t minced fresh ginger, reduce the cream to 1/2 c (as a starting point, add more if you want a creamier, richer soup, or stop there if you think it's creamy enough).

Curtis and I both enjoyed this. M ate it after I told her it Tyranasaurus Rex soup (because it was the color of T-Rex's on M's new favorite PBS show, Dinosaur Train). I'll need to remember that trick for future meals. Maybe she'll eat the food if I don't tell her what's in it. :) This well make 4 moderately sized servings.

Butternut Squash Bisque (Take 2)

1/2 large onion, chopped
1 - 1 1/2 t fresh ginger, minced
1 1/2 lbs butternut squash (or other orange winter squash), peeled and chopped
2 carrots, chopped
2 1/4 c chicken stock
1 t orange zest (optional)
1/4 c chopped parsley
dash of nutmeg
1/2 t salt
freshly ground black pepper
1/2 - 1 c heavy cream

Saute onion and garlic in a soup pot for 5 minutes in a little olive oil. Add squash and carrots and saute for 3 more minutes. Ad the chicken stock and orange zest and bring to a boil. Lower heat, cover, and simmer vegetables for 30 minutes, or until squash and carrots are tender. Add parsley, nutmeg, salt, and pepper. (You can do through this point ahead of time). Puree the soup in batches in a food processor or blender until mixture is smooth and creamy. Be sure to take the cap in the center of the lid off to allow the heat to escape without spewing soup everywhere. Return bisque to soup pot and add 1/2 c heavy cream. Stir in cream and taste. If you desire a richer, creamier soup, add remaining heavy cream. Heat until the bisque is hot. Garnish with croutons if you wish.


Amy Sweet Fichter said...

I've been following your blog for a few weeks now as I also subscribe to Johnson's backyard farm. I love it so much, and have been inspired to start my own blog. Thanks for your recipes--I love this one, it's exactly the way I make it--except I use veggie broth. Another thing I started doing when I get too much squash is to bake it, puree it, freeze it in freezer bags, and then make this recipe on a cold winter day...it's my favorite.

Melani said...

I think the original recipe probably called for vegetable stock. I make all my own stock though and haven't made veggie stock, so I use chicken stock since my freezer if full of it. A lot of my recipes could easily be made vegetarian by replacing the meat with veggies or replacing chicken broth for vegetable broth.