Note to Self:

Tuesday, October 2, 2012

"Tis the Season...


Yes, whether we like it or not, it is that time of year again. The weather is getting colder. And with it lighter foods give way to heartier ones, and one of my favorites is soup. I've posted this recipe before, or at least variations of it, but it is so delicious and easy to make I thought I'd post it again (it is a crowd-pleaser). The recipe--and the picture above--both utilize butternut squash, but this recipe works great with nearly any hard squash...it's great with pumpkin. I add a bit of sugar in the recipe, but if you stay away from sugar simply omit it (or add more if you'd like it sweeter). A fresh chili or two is great also (but not included in the recipe)...spicy and sweet and creamy compliment each other. I also used heavy cream in the recipe, you can make it lighter with the use of milk or no cream at all, but it wouldn't be as rich. And lastly, if you want to make this vegetarian or vegan , substitute the chicken broth with vegetable broth (don't use water, it would be too bland) and soy milk to replace the cream. Anyhow--and just to reiterate--this recipe is delicious and easy to make...and it's a great one to experiment with as well.


Butternut Squash Bisque with Apple and Toasted Walnuts
Yield: 6 cups
2 tablespoons butter
1 small onion, peeled and diced
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled and diced butternut squash
2 cups chicken stock
1 cup heavy cream
1/4 cup chopped, toasted walnuts
1/2 cup small diced apple

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translu­cent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; sauté another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple.


Urban Simplicity.

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