Remember this cute baby squash? It came from the one butternut plant that survived both the birds and the baby rabbits. I got about 6 squashes from my plant. I split a couple of them in half, scooped out the seeds, drizzled them with olive oil, sprinkled them with kosher salt and roasted them in the oven – yummy. The rest of them made a beautiful butternut bisque. I used fresh herbs from my garden, but dried herbs can be used as well.
This recipe makes six servings.
BUTTERNUT SQUASH BISQUE
2 T good olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
1 stalk finely chopped celery
½ t fresh thyme or ¼ t dried
½ t fresh rosemary or ¼ t dried
1 fresh sage leaf, finely chopped
1 t salt
¼ t ground black pepper
1 medium butternut squash, peeled and cubed
2 cups chicken stock or vegetable stock
1 cup heavy cream (leave out the cream for a vegan version)
In a large saucepan over medium, sauté the onion, carrot and celery in the olive oil for 5-7 minutes, until the onion is soft and translucent.
Add the herbs and sauté for an additional 2 minutes.
Add the butternut squash, stock, salt and pepper and bring the soup to a simmer. Cover, and simmer for 20 minutes, until the squash is tender. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through.
If you wish to increase the recipe and freeze some for future use DO NOT add the cream before freezing. Thaw completely, then add the cream and simmer just until heated.
Silly me, I forgot to photograph the finished bisque before we enjoyed it for dinner, but it looked just like this:
|Photo by Becky Luigart-Stayner; Styling: Cindy Barr|
and tasted fabulous! Enjoy! And thank you for stopping by.