And how many of you have actually ever bought a butternut squash and cooked it? It wasn't until my mother in law brought me one from her garden when she came to visit, that I had ever had one in my kitchen. Thanks to her, I have now created a wonderful homemade bisque recipe that (I think) is delicious!
Butternut Squash Bisque
1 Butternut Squash, cooked (see below for instructions)
4 cups vegetable broth (I like Swanson organic)
1 cup chopped carrots
1 garlic clove, chopped
2 Tbsp olive oil
a shake pumpkin pie spice
a shake cayenne pepper (you can put more if you like it a little spicier)
salt to taste
Cook the squash. Quarter it with a big sharp knife, then cut into several more pieces. Scoop out and discard seeds. Place pieces face down in glass baking dish and add 1 inch water. Cover with foil and bake at 350 for about 40 minutes- until the squash is tender. Keep the water! Peel each piece and discard skin. Save in the water for when you are ready to make the soup.
Heat oil in big pot. Add garlic & saute for a minute or two. Them add carrots and saute to soften a little. Then add vegetable broth, squash & water, salt & spices. Heat to a boil then simmer until everything is nice and soft. Transfer to a food processor (blender would probably work fine too). Blend until smooth. Pour directly into bowls & enjoy! You might like to freeze for later if you have a lot, but I usually eat it too fast.
You can make this as thick or thin as you like, just add more or less vegetable broth.
For a variation add sweet potatoes!
Or you could make pumpkin bisque- use pumpkin (cook the same way) instead of squash, omit carrots, add more pumpkin pie spice & add sugar (or other sweetener) to taste.
P.S. Today was also my birthday. :)
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