Friday, October 31, 2014

Butternut Bisque

Butternut Bisque
I am obsessed with butternut squash soups. I love them completely. I have come along way from my original recipe. I also love it with apples, in a chowder or even in stew.  This soup is perfection and quite easy to make, except for peeling the butternut squash. For some reason, I get some sort of reaction on my skin whenever I touch butternut squash raw. Thankfully eating it doesn't cause any issues at all!  C and Miss F weren't as big of fans.  Miss F was okay with it, as long as she could dip her crouton in it.  C whined about the thyme flavor, oh well, more soup for me.
Butternut Bisque

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
Coarse salt
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
2 cups chicken broth
3 cups water
1 cup half-and-half
1 tablespoon fresh lemon juice

In a large sauce pan, melt the butter over medium heat. Add the onion, garlic, thyme and cayenne; season with salt. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is soft. Add the squash, broth and water. Bring to a boil, reduce to a simmer. Simmer for 20 minutes, until squash is tender. Using a stick blender, puree the soup until smooth. Stir in the half-and-half and lemon juice, season with salt and pepper. Serve.
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3 comments:

Catherine said...

A perfect soup to warm up this chilly (cold) weather. Blessings, Catherine

Catherine said...

A perfect soup to warm up this chilly (cold) weather. Blessings, Catherine

Carol at Wild Goose Tea said...

I love butternut squash soup. Odd about you and the tactile rash with that squash. I am assuming no other type squash.
Weird. But the soup looks pretty straight up delicious.

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