Butternut Bisque


My favorite cooking magazine came in the mail yesterday. Without fail, I always find something wonderful to make. This bisque recipe caught my eye immediately.
It's a fairly simple soup to make. Peeling and chopping the butternut squash was a bit time consuming, but it was my first time working with it. After some trial and error, I found that the easiest way to prep the squash was to cut it in half lengthwise using a sharp, heavy duty knife, and scoop out the seeds and stringy stuff. Then slice the squash the short way into 1 inch slices. Set the slices on their sides and slice off the peel with the knife (using a vegetable peeler on the whole squash was messy, awkward, and left a little too much rind). Chop the slices into 1 inch cubes. If anyone has an easier method, please let me know. I am open to suggestions.
Awkward squash aside, this soup was delicious and well worth it. Perfect autumnal flavor. I'm still enjoying a little time in my rut.

Butternut Bisque
From Everyday Food
serves 12

3 T butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
1/2 t dried thyme
1/4 t ground cinnamon
1/4 t cayenne pepper, plus more for garnish
coarse salt
1 large butternut squash (about 4 lbs), peeled, seeded, and cut into 1 inch cubes
1 can (14.5 oz) chicken broth (I use vegetable broth. You know, for the cyclist.)
1 cup half-and-half
3 cups water
1 T fresh lemon juice
Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened 5-7 minutes.
Add squash, broth, half-and-half, and water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt.
Serve bisque with sour cream, garnished with cayenne if desired.
Martha says this soup freezes well. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space. Freeze up to 3 months. To reheat, run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

We ate this for #4's soup party.

2 comments:

Morgan said...

What is your favorite cooking magazine? The linnk isn't working.
The food looks perfect and yummy as always.

Megan said...

Hey Morgan,
We missed you yesterday at Gracie's party. She's such a cutie! My favorite cooking magazine is "Everyday Food" (it's the small magazine by Martha Stewart). I can't get the link to work either.
I hope you're doing well!