Butternut Bisque
As many of you are probably doing, I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get. My shopping list is close at hand. There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again. Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.
This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers. The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out. Because it is a favorite of my husband and me I’m sharing it here. We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal. You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.
The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook. She grew a big garden every year and just had a special way of using all those vegetables she grew. Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me. They are some of my very favorites.
BUTTERNUT BISQUE
SERVINGS 6
INGREDIENTS
Ingredients for Butternut Bisque
- 2 – 2 1/2 pounds butternut squash, peeled and cubed
- 2 Tablespoons butter
- 2 carrots, peeled and sliced into coins
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 medium potatoes, peeled and cubed
- 5 – 6 cups chicken or vegetable broth
- 1 1/2 teaspoon curry powder
- pinch each: nutmeg, ginger, cayenne pepper
- salt and pepper
DIRECTIONS
1. Melt butter in a large soup pan. Add onions, carrots, and celery. Saute for 2-3 minutes.
Saute onions, carrots, and celery.
2. Add potatoes and squash to the pan; followed by the broth.
Potatoes and squash ready to be added.
Bring to a boil. Decrease heat, cover and simmer till vegetables become very tender, approximately 40 minutes. Add the curry, nutmeg, ginger and cayenne.
3. Puree the soup mixture using an immersion blender, or regular blender working in batches. Return soup to the pan. Add salt and pepper to taste. Keep warm till ready to serve. Serve hot with a dollop of sour cream on top.
This is the perfect use for a fall vegetable.
SOURCE: With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.
