Wednesday, November 7, 2007

Get your soup on

Are you feeling vitamin A deficient? Then this is the soup for you:

Butternut Squash Bisque.

INGREDIENTS
1 tablespoon canola oil
4 tablespoons butter
1/2 diced onion
1 peeled and cubed butternut squash (about 4 cups)
3 cups water
3 bouillion cubes
salt and ground black pepper to taste
ground nutmeg to taste
1/2 cup heavy cream (optional)

DIRECTIONS
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the squash into the pot. Pour in water and bouillion, and season with salt, pepper, 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. (Don't forget the lid for the blender -- very important. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

You can also smack a nice dollop of sour cream on the top.

I made this last week and we still have leftovers. It is not a soup to take lightly, as it is very filling! But it keeps you nice and warm on chilly nights.








7 comments:

Jill said...

ugh...i always forget the labels. sorry, Anne!

joannie said...

That looks so yummy!

Can't you edit the post and add the labels?

Anne said...

No problem! They are easy to add. This looks delicious and right up until the last ingredient I thought I might even be able to eat it!!! :o)

Someday.

Anne said...

Oh I just realized that last ingredient is optional!! So I can eat it. Thanks!!

Meredith said...

yum...do you have any tips on peeling the squash? I hate that part, and it is keeping me from making something like this again. help!

Jill said...

Peeling the squash is a huge pain, I agree!! First, I cut it in half lengthwise.
Then, I hacked off the ends, to make a nice, flat part so I could stand it on its end. Then I just cut the sides off strip by strip. I had to use two different knives - a big cleaver for the first cuts, and then a serrated bread knife for the sides. I am blessed to have very sharp knives and I wouldn't recommend using anything cheap or dull.
I've also seen a recipe where you can microwave the squash first for 15 minutes (poke holes in it first) and that way it's all steamed and softened for you and you can just scoop it out.
Hope this helps.

Jill said...

oh, yes. i forgot to add that I made mine without the cream. who keeps heavy cream around, anyway? well, maybe coffee drinkers do. but I sure don't.