Paul, January 19, 2009
Since man cannot live by bread alone (unfortunately), I though I’d add a recipe for an incredibly tasty soup so that you’d have a good reason to have MORE bread.
This recipe specifically lists butternut squash, ergo it’s name, “Spicy Butternut Squash Bisque”. But since that doesn’t happen to be what we grew in the garden this year, I used our acorn squash instead. And really, I would bet you could use just about any squash that is available in the produce section.
Spicy Squash Bisque
Now I just happen to run into a video clip on Cooks Illustrated where they showed how to cut and prepare a butternut squash as well as recommending getting smaller squash rather than larger ones (watery and fibrous). That was handy! (Note the video is no longer free to access but you can sign up for a free 14 day trial and see it and everything else on the site.)
OK, so here’s the recipe which comes from a produce promo card I found at the local grocery store. Once you’ve got the steps down, it’s actually quite easy to make. I highly recommend prepping and measuring all your ingredients before you start the actual cooking (“mise en place”), then it’s just a matter of adding this and that and watching your time.
This soup is great served either hot or cool.
Prep time: 15-20 min Cook time: 40 min.
(Note: Magic Converter! Hover your mouse over underlined measurements to get converted amounts)
15 mL (1 tbsp) olive oil
1 med sized onion, coarsely chopped
30 mL (2 tbsp) chopped fresh ginger root
1 jalapeño pepper, seeded and chopped (adjust to taste)
1 medium butternut squash, peeled and cubed
415 mL chicken stock
354 mL evaporated milk
118 mL coconut milk
20 g – 30 g (2-3 tbsp) sugar
1/4 tsp salt
1/4 tsp ground red pepper (i.e. paprika)
Sour cream and chopped fresh thyme (optional garnish)
Couple of quick points: