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Butternut squash bisque

As written this recipe served 10-12.

Get:
  • 3 butternut squashes, about 8-9lbs total, peeled and cubed (1639g per squash)
  • fresh ginger, about a tablespoon minced
  • dash of nutmeg, dash of cumin, dash of chili powder, salt, pepper, dry rosemary
  • 1 pint of heavy cream
  • 2 large carrots, peeled and chopped  // use a peeler! it works fine, better than a knife.
  • 1 large yellow onion, coarsely chopped  // can also use shallot :9
  • 4-6 tbsp butter
  • dash of white wine vinegar
  • olive oil
  • parsley to garnish
  • 2 quarts vegetable stock (doing 3 cups per squash?)
Roast the squash:
  1. Reserve 1/2 squash, cubed, for roasting.
  2. Spread cubes in a pan, drizzle with olive oil, salt, pepper, rosemary.  Go a little heavy on the seasoning, since these will go into the more mild soup.
  3. Roast in a baking oven at 375 until soft, about 30 minutes.  Turn once.
  4. Broil for 2-5 minutes to brown.
  5. Set aside.
Soup:
  1. Heat several tbsp of butter in a large pot
  2. Add onions/shallots and sautee until a bit soft
  3. Add ginger and sautee
  4. Add the remaining 2 squash worth of butternut, and the carrots.
  5. Sautee as best you can in the pot on med-high heat
  6. Slowly add the two quarts of stock
  7. Add salt, pepper, rosemary, cumin, nutmeg, and a little chili powder, garlic powder, etc
  8. Bring to boil, then reduce heat and simmer uncovered until vegetables are very tender, at least 30-45 minutes
  9. Transfer to a blender (or hand blend) until smooth.
  10. Tune with vinegar, cream, salt, etc

Serve:
  1. Finish the roasted bits in a sautee pan with butter
  2. Place hot roasted bits in the bottom of each soup bowl
  3. Garnish with parsley
  4. Ladle soup over roasted pieces and serve.
Results:
  • it comes out pretty sweet! Maybe drop the carrot?
  • i didn't taste the rosemary particularly
  • I tried moms method of roasting the squash whole instead of peeling and chopping them raw. Not better! It was still a lot of work to get the flesh out, slow and messy. Peeling with the cleaver is physically harder, but faster. Also, the roasted flesh was even sweeter because there's way less brown in the recipe. So I'd say don't do this.