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 »

4 Responses to “Colorful Shrimp and Quinoa Salad”

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Cindy — December 10, 2013 at 8:41 am
Oops! ingredients list omits shrimp and corn. Sounds intriguing tho and I’ll experiment.

I enjoy reading your recipes and have tried quite a few to great success.

Altho I no longer live there (thanks endless winter!) I grew up in MA so I enjoy your short bio. Great site.

Thanks!
- beantownbaker — December 10th, 2013 @ 4:57 pm
  
  Thanks for pointing this out! You’re right the shrimp and corn aren’t in the recipe. I’ll update it now.
  
  The winters are ruthless in MA for sure!
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Cindy — December 10, 2013 at 5:21 pm
Thanks for responding, Wicked Awesome. And thanks for indicating the amount of shrimp to be used.

But the amount of corn is still missing in the ingredients list although its included in the directions … so I’ll improvise. Thanks for a great recipe.

Sorry to be such a pain in the patootie.
- beantownbaker — December 11th, 2013 @ 7:46 am
  
  Sorry for all the confusion! I didn’t use corn when I made this recipe. The original recipe called for 1 cup of frozen corn.