Saturday, December 11, 2010

For those cold winter nights: Butternut Squash Bisque Recipe

Butternut Squash Bisque

1 large butternut squash - 1lb. peeled, seeded and cubed

1 sweet potato - 1/2 lb. peeled and cubed

3 medium carrots - peeled and chopped

1 small onion (I used a vidalia onion but any other variation is fine except red) - diced

1 celery stalk - chopped

1 tsp. Paprika

3 tsp. olive oil - enough to coat the bottom of the pot

1 tbs. butter

1.5 liters chicken stock

1/2 cup heavy cream or whipping cream

fresh rosemary leaves

salt and pepper to taste

Place large saucepan or soup pot on stove over medium heat. Add olive oil and butter. After butter is melted, add onions, celery, and carrots. Cook for about 5 minutes or until vegetables are soft and golden in color. Be careful not to burn. Add butternut squash, sweet potato, paprika and chicken stock. Make sure stock covers the vegetables. Mix around with wooden spoon. Bring soup to a boil then lower the heat and cover. Let simmer for 30 minutes or until vegetables are soft.

Transfer soup to a blender or food processor and blend until smooth. I used an immersion blender which makes blending easier because you don't have to transfer it to another appliance and it reduces the mess. If using an immersion blender, be cautious and read the instructions before using. Do not submerge blender past suggested level.

If you blended the soup in a blender, pour it back into the pan and heat slowly. Stir in cream and season with salt and pepper to taste. Cream can be added to bowls separately, right before serving.

Before serving, garnish with rosemary leaves.

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