Recipe for Butternut Bisque
(from my friend and chef, Beth Scholer)
- 2 TBSP butter
- 1/2 cup diced onion
- 3/4 cup peeled, diced carrot
- 4 cups pureed butternut squash (see below)
- 3 cups vegetable or chicken stock (reduced-sodium); we often have chicken frames on special during the winter, so you can make your own stock as well!
- salt and pepper to taste
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
1. In a large stock pot, sweat diced onion in butter until translucent.
2. Add carrots, butternut squash, and stock.
3. Bring to a boil, reduce heat, cover and cook until the carrots are fork-tender.
4.Using an immersion blender or a food processor, puree batches of the soup.
5. Return the soup to the stockpot, add heavy cream and heat through (do not boil). Season with salt, pepper and nutmeg.
Directions to Puree Squash
1. Preheat oven to 350F.
2. Wash butternut squash to remove any dirt. Halve and remove seeds, then place in a glass 9 x 13 dish (or large roasting pan, if doing a lot of squash at once) flesh side down. Add about an inch of water and cover pan with aluminum foil.
3. Bake squash for an hour or until fork tender. Let cool before handling.
4. Once cooled, remove flesh with a spoon. Place in a food mill or food processor and puree until smooth.
5. Store in ziplock-style bags and freeze until ready to use. I typically freeze in 2 c batches. This puree also works great for ‘pumpkin’ pie and breads.