Sunday, December 05, 2010

Butternut Squash Soup

My friend gave me this beautiful butternut squash from his garden before the cold frost hit his garden, and I was not quite sure what kind of dish to make it into.  There is always the easy butter roasted squash.  Then, I remembered the wonderful butternut squash bisque served at The Kitchen restaurant I went.  Even though I did not have the other three varieties of squash, I thoughtfully created my Butternut Squash Bisque Soup - as there is no shellfish stock involved.
Tools:  Blender, knife, large spoon, strainer, saucepan, bowls, large spoon/ladle, heatproof spatula, peeler, cutting board, aluminum foil, quarter size baking sheet for the counter-top electric oven.
Serves: 2
1 1lb+ butternut squash
4 pearl onions, peeled and chopped
1/2 C carrots, peeled and chopped
1 C Chicken Stock   *Should use vegetable stock.  Chicken stock was overpowering.
3 Tb Butter

Homemade vegetable stock:  Bring 2 C of water to boil.  Add 3 stalks of chopped celery,  1 Cucumber, roughly cut, 1 shallot or quarter of a small onion, roughly cut.  Salt to taste.  Boil for 15 min.  Strain to a bowl.  Store unused portion or add a dab of Miso and have a cup of Miso soup for a break.

Preheat oven to 425'F.
Cut the head of the butternut squash off.
Cut the butternut squash into halves.
Using a large spoon, scoop the fiber and seeds out.
Put 1-1/2 Tb butter in each butternut 'cup'.
Place on top of quarter size baking sheet covered with aluminum foil.  Cover the butternut squash with another piece of aluminum foil.  Roast it in the oven for an hour.
Take it out, peel the skin off and cut into chunks.
Add all into the blender and Puree.
Strain the pureed mixture into a small saucepan.
Add 1 C 'vegetable stock' and heat through.  Remove from heat
Serve in soup bowl.  Top with a tablespoon of heavy cream.  Shredded Mozarella and Parmesan cheese.  Sprinkle of freshly grounded black pepper.
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