I've cooked 3 soups/stews in the last 10 days, cheddar corn chowder, vegetarian chili, and a delicious Butternut Squash Bisque.
I found the recipe in this month's Better Homes and Gardens magazine, and it came out so delicious. Spicy yet sweet from the apples I added.
I also added an acorn squash and small pumpkin, just for extra thickness, and omitted the sour cream and cheese. I think the soup was thick and tasty enough without it.
I topped it with some roasted pumpkin seeds, and served it with homemade rolls, the dough of which was easily made in the bread machine.
I popped the dough into muffin tins and topped them with more pumpkin seeds and sea salt, then baked at 375 degrees for 20 minutes. Soooo good with honey butter.
And of course I couldn't have done it without my little helper.
I love giving him the peelings to use in his own "soups" using the kid-sized pots. His favorite thing is grinding cumin seeds (for the chili) in the mortar and pestle. Anything involving abusive behavior is a highlight for him.Here's the recipe, if you didn't feel like clicking over to BHG, or if they've taken the page down.
Butternut Squash Bisque
- 1 2-1/2- to 3-lb. butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
- 1/4 cup butter
- 1 medium onion, chopped
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 2 cloves garlic, minced
- 2 large Braeburn or Gala apples, peeled, cored and chopped
- 1 48-oz. box reduced-sodium chicken broth
- 1 cup apple cider or apple juice
- 2 canned chipotle peppers in adobo sauce, coarsely chopped
- 1/2 cup sour cream
- 3 oz. smoked Gouda or smoked cheddar cheese, finely shredded
- Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
1. Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and chipotle peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remover from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.