Butternut Squash Bisque - Healthy Comfort Food
This butternut squash bisque is sure to be a favorite even amongst those with the pickiest of palates. It is great heated up later...Make a big pot on Sunday afternoon to enjoy the following week. Daughter Claire recently took home leftover butternut squash bisque in a cup and drank it cold, out of the cup, professing it's yumminess.
Start with a butternut squash, which is a type of winter squash. Slice it in two; brush both sides with grapeseed oil or olive oil and sprinkle with sea salt. Place, flesh side down, on a roasting pan or cookie sheet. I like to use a foil lined plan to save clean-up time. Or if you are cooking it on your Big Green Egg: Using direct heat, cook flesh side down for about 15 minutes and then turn over and cook for approximately 30 more minutes.
While the squash is roasting, you'll prepare the holy trinity of chopped carrots, onion and celery and saute until tender, about 8-10 minutes on medium heat, stirring occasionally. I like grapeseed oil, but canola oil or olive oil works fine as well. Did I mention that my huge Le Crueset pot is one of my favorite things?
Kim and David
2 tablespoons grapeseed oil (or olive oil)
3 carrots, diced (1 cup, approximately)
2 celery stalks, diced (1 cup, approximately)
1 medium sweet onion, diced (1 1/2 cup, approximately)
7 cups vegetable broth
1 whole nutmeg
1/2 cup heavy cream
Salt, to taste
1/2 cup sour cream, optional, as garnish
Roasted seeds, optional as garnish
Roast the butternut squash in a preheated 375° oven (or with direct heat on your Big Green Egg) until tender, about 45 minutes. While the squash cooks, heat about 1 tablespoon oil and saute the carrots, onion and celery until slightly tender, 8-10 minutes.
Add 7 cups of vegetable broth to the vegetable saute mixture. Next you'll scoop out of the shells, the tender butternut squash flesh, adding it to the broth mixture. If works best if you've allowed the squash to cool a bit. If it's hot still, just hold on with tongs in one hand while scraping out the flesh with an ice cream scoop in the other hand.
Simmer the soup mixture, uncovered for 15-20 minutes, or until the broth has reduced somewhat, and there's not a huge amount of broth relative to the vegetables and squash. Cool a bit and add in batches to blender and puree. Don't fill the blender to more than half full, and the mixture expands when pureed. Add the pureed soup back to the pan to warm.
Serve as it is, once it is hot again. Or for extra creaminess, add the heavy cream. Just before serving, add a dollop of whipped cream to each serving and a few roasted seeds, finishing with some freshly grated nutmeg. Makes about 10 (1 cup) servings.
Download just the recipe here.