Squash Bisque

Friday, December 14, 2007

I bought some peeled/cubed butternut squash and didn’t know what to do with it. I’ve never made soup before and was feeling kind of daring. The recipe seemed simple enough, so I thought I’d give it a shot.

Squash Bisque (from Erika, original recipe from Allrecipes.com)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
1 large garlic clove, finely chopped
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
2 1/2 cups vegetable or chicken stock
1/2 cup apple cider
1/4 tsp nutmeg
1 tsp thyme
salt and ground black pepper to taste
1/3 cup heavy cream

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion and garlic in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, thyme, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

This soup was amazing with the Tender Potato Bread.

Main Meal

2 comments »

14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

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Shannon — March 25, 2013 at 3:20 pm
love your adaptations- and i agree, one-pot meals usually need more veggies!
- beantownbaker — March 25th, 2013 @ 3:44 pm
  
  Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
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Sues — March 25, 2013 at 3:37 pm
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
- beantownbaker — March 25th, 2013 @ 3:45 pm
  
  Glad I’m not the only one!
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Megan — March 25, 2013 at 4:13 pm

I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
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Wendy — March 25, 2013 at 10:13 pm
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
- beantownbaker — March 26th, 2013 @ 7:29 am
  
  I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
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Nutmeg Nanny — March 26, 2013 at 10:36 am
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
- beantownbaker — March 26th, 2013 @ 8:16 pm
  
  Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
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Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
- beantownbaker — March 26th, 2013 @ 8:16 pm
  
  I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
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scott — March 27, 2013 at 12:06 pm

This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
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Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am
I love that you topped this off with biscuits instead of the traditional flaky crust!
- beantownbaker — March 28th, 2013 @ 6:53 am
  
  Biscuits are always the right answer 😉