Butternut Squash Bisque
is a classic fall soup, and this version is delicious and healthy. Adapted from The Joy of Cooking.
Ingredients:
approx. 6 cups vegetable stock (you can make your own! Save scraps from vegetables you use throughout the week, but avoid beets because they will turn your stock purple. Put into a big pot, cover with water, and simmer for an hour or two. Strain the liquid and you have stock. It keeps in the refrigerator and also freezes well)
1 butternut squash
2 leeks –the white parts, finely chopped (the green parts can go in the stock)
olive oil and butter
salt, pepper, sage and thyme (dried or fresh) to season
Begin by roasting one butternut squash, cut in half, seeded, halved-sides down on an oiled baking dish. Roast at 375 for about an hour, or until the squash is soft. Remove from the oven and let cool. Scoop flesh out and put into a bowl.
Heat olive oil and/or butter in a large heavy pot over medium heat. Add chopped leeks, salt, and pepper and saute for about ten minutes.
Add butternut squash and vegetable broth and break up the squash a bit as it cooks. Add herbs. Simmer for about 20 minutes. Remove from heat
Puree the soup. I use a handheld immersion blender.
Return to simmering for about five or so minutes. You can add a splash of milk or cream if you would like.
Serve with croutons or garnish with fresh herbs such as cilantro.
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