Butternut Squash Bisque

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Butternut Squash Bisque

 

I have come down with the first (and hopefully last) cold of the season. I’m all achy, my ears have a slight ring to them, my throat is raw and my head is all stopped up. The simplest of tasks has me run down and out of energy. The furthest I have gone is from the bathroom back to the bed. I’m not on death’s door, but I certainly have that warmed over, crappy feeling.

But sick or no sick, a girl has to eat and the only thing my sore throat is willing to accept is hot, soothing soups and beverages. The cozier the better. Bisques are one of my favorite comfort soups. They are essentially a hug in a bowl. Creamy with a little spice, a good bisque can lift you out of the doldrums of a cold or just a cold day.

This butternut bisque came about after staring at the two butternut squashes that have been languishing next to the potatoes for a few weeks now. Just laying there, patiently waiting for me to use them all while silently pleading with me to not let them rot away like I did the last butternut squash I brought home from the farmer’s market. They promised to make me feel better, and they did.

I wouldn’t say this soup is a meal by itself, but it would be a wonderful accompaniment to a salad or maybe a pork roast or as a first course for a nice dinner. But if your sick, it will do just fine for lunch.

 

 

 

Butternut Squash Bisque

Butternut Squash Bisque

Servings: 6 servings

Ingredients

  • 2 medium butternut squash
  • 1 Tablespoon vegetable oil
  • 6 cups chicken broth
  • 1 Tablespoon chopped rosemary
  • 2 teaspoons grated orange zest
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ pint heavy cream

Instructions

  • Preheat the oven to 350 degrees. Cut each squash in half lengthwise and scoop out the seeds. Place the squash cut side up on a rimmed baking sheet and drizzle with oil. Bake for about an hour until the flesh is soft and tender. Let cool enough so that you can handle them and then scoop out the squash into a large pot, discard the skin. Cover the squash with the chicken stock and add in the orange zest and rosemary. Bring to a boil and simmer for 15 minutes. In a blender or food processor (or if you have a stick blender use thapuree the soup in batches until smooth and return to the pot. Stir in the salt and cayenne pepper and taste for seasoning. If the soup is very thick, thin out with more chicken stock. Ladle the soup into bowl and swirl in a little bit of cream into each bowl. Serve immediately.
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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

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