Butternut squash has been sitting on my kitchen counter for a couple of weeks. Poor thing, being begging me to enjoy it in a stew, soup, or roast…and I would not listen. With today being a rainy day, I figured it would be the perfect moment to incorporate this squash into my diet. Yesterday, our dear friends Betsy & Beau prepared us a wonderful meal of Russian Molokan Borsch minus the beets.
Due to the toughness of squash, I worry about cutting it since a knife seems more dangerous than usual. In spite of all the trials and tribulations and one band-aid on my finger about one year ago, I think squash should not be so notorious after all. The best way to carry out the challenge is to consult A Veggie Venture’s multi-step step-by-step with photos how-to.
Martha Stewart says that the soup may be stored in the freezer up to 3 months. I admit to not making soup a lot because you can’t usually make just enough for two meals. How did I not think of that before? Because tonight we’re eating this wonderful winter soup and freezing the leftovers in a large, resealable plastic bag… so they’ll be perfect for another rainy day or night. It had a distinct kick to it after every bite and was thick without being chunky. If you like squash bisque, check out this recipe:
A Butternut Squash Bisque
The recipe is taken from: Martha Stewart’s Everyday Food.
Preparation Time: 15 minutes
The total time allotted is 45 minutes.
The recipe serves four to five people.
The following ingredients are used for the meal
- Three tablespoons of butter
- Half an onion, finely chopped.
- One clove of garlic, sliced
- The dried thyme, 1/4 teaspoon
- 1/8 teaspoon freshly ground cinnamon
- Cayenne pepper, 1/8 teaspoon
- Salt, coarse
- Peeled, seeded, and cut into 1 inch cubes, 1 large butternut squash (about 3-4 pounds).
- 14 oz. (1 can) low-sodium chicken broth
- One cup of half-and-half
- Half a tablespoon of fresh lemon juice
- Serving sour cream
Please follow the directions below.
- Heat butter in a large skillet over medium heat. Add onion, garlic, cinnamon, cayenne, and thyme. Season with salt; cook, stirring occasionally, until onion is soft, 5-7 minutes.
- Put the butternut squash, broth, half-and-half, and 3 cups water in a pot and bring to a boil. Reduce the heat and cook for 20 minutes, or until it is tender.
- Puree in batches in a blender. Add lemon juice; season with salt. Serve bisque with sour cream if desired.
You can substitute ground nutmeg or cloves for cinnamon if you want to change up the flavor.