Last night I made one of my favorite fall soups: Butternut Squash Bisque.
The recipe is adapted from "The Whole Food Cookbook" that I purchased a few years ago. This is one of my favorite cookbooks b/c it contains accesible recipes that can be made on a weeknight. It also emphasizes healthy choices and the use of unique/healthy ingredients.
Recipe:
2 to 3 lb butternut squash, peeled, and cut into 1 inch cubes.
1 Onion - Chopped
4 Carrots - Peeled and Chopped
1 inch piece of Fresh Ginger Minced
Saute in a large stockpot with EVOO for about 5 minutes.
Add 2 quarts of stock or water. Bring to a boil and let simmer for 40 minutes. Add a bunch of chopped parsley and puree' with a stick blender. Add fresh ground nutmeg, salt and pepper to taste.
I also added a little hickory smoked salt for more depth of flavor.
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2 comments:
How do you pronounce "bisque" anyway? I thought that was biscuit, LOL! But this one sounds like a soup. :D
Oh my gosh... I LOVE butternut squash soup. I just bought a CAN of butternut squash soup, probably not as good as homemade. Ha. I've got to try this recipe! Thanks for sharing.
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