Posted on 12/02/2014 5:18:47 PM PST by lifeofgrace
Okay, I like to cook. I made this butternut squash bisque for Thanksgiving, and took it to my in-laws, where we devoured it and fought for the leftovers. It's so good, I made it again, wrote down all the ingredients, remeasured everything, and made it into a real recipe.
Here it is so you can try it.
Makes about 8-10 servings. It will take you a good hour or two to make this.
Ingredients:
1 medium butternut squash peeled, seeded and cut into ½ cubes (6 cups)
3 med yellow squash (4 if they are small) seeded and cut into ½ cubes (3 ½ cups)
2 cups coarse chopped celery
2 tbsp butter
1 tsp celery salt
½ cup buttermilk
1 ½ cup whole milk or 1 cup whole milk and ½ cup heavy cream (optional)
Spice mix:
½ cup light brown sugar (packed)
1 tsp chili powder
½ tsp black pepper
½ tsp cinnamon
¼ tsp nutmeg
1/8 tsp ground clove
½ tsp garlic powder
pinch allspice
pinch red pepper (optional)
Peel & seed butternut squash
cut off and discard top and bottom stems
cut in half where bulbous and cylinder meet,
cut skin with knife deep enough to see orange flesh
cut pieces lengthwise in half, use grapefruit spoon to scoop all seeds and pulp Peel & seed yellow squash
cut off and discard top and bottom stems
cut lengthwise in half, use grapefruit speed to scoop out seeds Cut all squash into ½ cubes and set aside in a bowl
Heat a 6 quart pot to medium and add butter until melted
Add celery and celery salt, turn down heat to low, cook 5 min until tender
Add squash and spice mix, turn up heat to medium
Cook until squash mixture is completely soft (even a bit mushy), about 20 minutes, stirring every 5 minutes
Remove from heat, use blender to reduce to creamy consistency (about like baby food), complete in multiple batches if necessary (dont overfill blender)
Return mixture to pot on low heat
Add buttermilk, milk (or milk and cream) mixture, stir in to finish
Heat through and serve
bfl
I don’t really run into that much, but I’m in a part of the country, the Northeast, that doesn’t cook with as much sugar as, say, the South or the Midwest. I see you’re in CA, but I take it not SF or LA?
PS I do find national restaurant chains (e.g., Ruth’s Chris) will load up a winter squash side dish, for example, to a cloying sweetness; so I’d expect they may do the same with their bisques.
I’m very near LA. I love savory soup.... Not sweet.
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