Autumn Butternut Squash Bisque
Anyone who tells a lie has not a pure heart, and cannot make a good soup. ~ Ludwig van Beethoven
This is an oldie but a goodie. I posted this last year right before Halloween but I was without a blog. I felt it only appropriate to bring it out of archive history for another year of sharing… especially since the weather of fall has finally rested upon us and winter is around the corner. Chilly evenings deserve a giant bowl of soup! What better soup to serve than a healthy hearty bowl of butternut squash bisque. Enjoy!
It’s a chilly late afternoon before Halloween. Pumpkins are being carved, last-minute touches are applied to costumes, candy is stocked up, and a fragrant pot of butternut squash bisque soup is simmering on the stove.
Autumn and winter are my favorite seasons. I favor the crisp air and the scent of chimney near dawn or dusk. Who doesn’t welcome an extra hour of sleep! Nostalgia sets in while watching timeless holiday cartoons on TV (It’s the Great Pumpkin Charlie Brown, A Charlie Brown Christmas; Frosty the Snowman, Rudolph the Red Nosed Reindeer). Multi-hued leaves are littering lawns and sidewalks. I look forward to lazy, stormy days cuddled with a blanket and hot chocolate. What I love most during this time of year is the food; hearty, finger licking delectable holiday traditions and seasonal creations cooking up in kitchens everywhere.
As soon as the weather turns, it’s time for soup. Autumn Butternut Squash Bisque is one of my favorite soups to kick off the season. It’s relatively quick and easy to make; healthy for you; and overall its taste reminds me of the cooler seasons wrapped up in a bowl.
Autumn Butternut Squash Bisque
■ 1 large butternut squash – peeled & chopped in uniform pieces *^
■ 2 medium potatoes – peeled & chopped in uniform pieces *^
■ 12 fresh sage leaves *^
■ 4-6 strips bacon *^ (can sub pancetta, salt pork,or NO pork at all to make vegetarian)
■ 1 shallot – diced *^
■ 3 cloves garlic – diced *^
■ 6 + cups chicken stock *^# (can sub vegetable stock to make vegetarian)
■ Kosher Salt / Pepper to taste
■ Olive oil for cooking ^
■ 1, 6 quart pot (recommended when using a large squash)
■ ½ cup cream to taste *^
■ 1 tsp red pepper flakes for heat
■ ¼ cup goat cheese for topping *^#
Step 2: Next, cut into strips, 4-6 pieces of bacon. You can substitute pancetta or salt pork. You can omit pork all together. Next dice one shallot and 2-3 cloves of garlic. Heat enough olive oil to cover the bottom of your pot (roughly 2-3 tablespoons). Add in the bacon, rendering the fat for a couple of minutes. Then add in the sage, shallots, and garlic. Be careful not to let the garlic burn or your soup will be bitter.
Step 3: After the bacon has cooked down, the sage wilted, and the garlic and shallots caramelized, add in the squash and potatoes. Saute the vegetables until they are soft. Once the vegetables are soft, slowly add in 6 cups of chicken stock and bring to a light rolling boil.
Step 4: Lower the temperature to a simmer once the liquid has come to a boil. Stir the ingredients and skim the top occasionally. Simmer for roughly 45 – 60 minutes. Take off of heat and let cool for 5-10 minutes. Use a hand mixer to blend all ingredients to a silky consistency. Salt and pepper to taste; at this time you may also add in red pepper flakes and heavy cream if you prefer a little heat and creamier texture to your soup.
Original post written by The Sustainable Sweet & Savory Gourmet on November 11th, 2011 at site: http://thesustainablesweetandsavorygourmet.wordpress.com/2011/11/08/autumn-butternut-squash-bisque/