I have fallen in love with soups the last couple years, although I am a bit of a soup snob. I prefer bisques because everything is chopped up and smooth - I don't like chunky vegetable soups. I like chowders, but nothing with fish. I'm only KINDA a picky eater.
Anyway, I made a butternut squash bisque yesterday. There are tons of recipes out there, but I wanted something easy that I could make in my crockpot and that didn't take a ton of ingredients.
This is what I tried:
2 1/4 lbs butternut squash, peeled and cubed
2 garlic cloves, chopped
1/4 cup chopped pecans or walnuts
1/4 cup olive oil
3/4 cup heavy cream
1 (14 1/2 ounce) can chicken broth
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon fresh ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
sour cream (to garnish)
1 Place squash cubes, garlic, nuts, and olive oil in a large saute pan over medium heat.
2 Cover and cook, stirring occasionally until squash is soft (about 25 minutes).
3 Place garlic, nut, and squash in a blender or food processor pulsing until pureed.
4 Transfer mixture to crock pot and add the cream, chicken broth, cinnamon, nutmeg, ginger, salt, and pepper.
5 Stir to combine.
6 Cook on low heat 3-5 hours.
7 Garnish with sour cream and a few remaining nuts.
Now, here's what I did differently...
1. My squash was already cooked (I cut it in half, placed it cut side up in a pan with 1/2" water in the bottom, covered it in foil, and baked it for 45 minutes on 350), and I probably used about 2/3 of a very large squash. I have no idea how you know you have 2 1/4 pounds of squash, I just eyeballed it.
2. Since the squash was already cooked, I just sauteed the garlic and nuts in oil. If I were to do it again, I'd use less oil and throw in the ginger, too.
2. I pureed my butternut squash, nut/garlic/oil mixture and chicken stock in my blender, then poured it into my crock pot. (I used the chicken stock in the blender b/c it was too thick to blend otherwise).
3. It was REALLY thick, so I dumped in a second can of chicken stock.
4. It was really creamy on its own, but I felt like I NEEDED to use some cream...but I only added 1/3 cup. It really didn't need any.
The bottom line? It's good. It tastes better today than yesterday. It's not quite as sweet as I expected, but that's ok. I'd make it again, with my modifications.
I have one more squash to use, so send me your suggestions for how I could do it differently...or ideas on what else to make with my squash. Agnes...send me your recipe!