Chris' Recipes

Bon Appetite!

Creamy Roasted Squash Bisque

Written By: Chris - Nov• 10•12

So I recently spent a happy Sunday afternoon in my kitchen.  Bill had looked at the heap of gifted squash sitting on the counter and asked what I was “going to do with all of those”?  I absolutely appreciate all produce from friends gardens and farms, so keep them coming!  I have had an abundance of squash this season (You may have noticed the numerous blogs on a number of varieties of roasted squash!) and I already had a good portion (about a quart freezer bag) of reserved roasted squash in the freezer from a previous meal.  There were two large of the five additional squash remaining and I would rather reserve the Acorn variety to serve as a side dish another time.

As you are aware, I’m a big fan of soup.  So when dining out I often like to order a small cup of soup or bisque that is in season, or try the soup of the day.

Since I had nothing but time this day in the kitchen, I decided I would roast off the two large Buttercup squash and create a delicious creamy bisque!  Ok, it’s soup… but “Bisque” sounds so fancy and after all, I might get more people to eat it if the title is alluring them in. 

So what is the difference between soup and bisque anyways?  There are a lot of answers on Google, but mostly in my research I’ve determined that bisque is a thick, smooth soup, originally made from fish stock and thickened with corn starch and/or cream.  It had been primarily prepared with crab, lobster or shrimp. (By the way, the seafood should not be pureed, like I do the squash in this recipe; most people prefer big chunks of the meat.  I love lobster in mine!).  Nowadays bisque can be any thick, creamy soup; for example celery, squash, carrot or tomato bisque!  Try it, you’ll like it!

And as usual, You may wish to cut this recipe in half as I make my soups in large batches with the intention to freeze and share some. 

Ingredients:

3 Large Squash
2 Large Onions, finely diced
Kosher salt & Pepper
4 Garlic Cloves, smashed
1 Tablespoon ground Nutmeg
1 Tablespoon  ground Ginger
1 Tablespoon Cinnamon
1/2 Cup Brown Sugar
2 Quarts Chicken Stock or vegetable stock, heated
1/2 Cup Chicken flavored bouillon
3 Cup Heavy Cream
6 sprig of Fresh Rosemary

Wash and cut each squash in half and then cut again into chunks discard the seeds. Drizzle cut sides with olive oil. Season with salt and pepper. Arrange the squash on a roasting pan and bake covered with foil until tender, about 45 minutes to an hour.

Meanwhile, melt the butter in a large stockpot and saute the chopped onion until translucent, but do not allow it to brown.  Then add chicken stock.  Taste your stock as you may need to add bouillon or chicken base to your liking

Remove and discard the skins while scooping out the cooled insides of the squash adding it to the onion mixture.  Puree the flesh, stock and onions with an immersion blender

Continue to cook over very low heat until heated through, stirring and blending occasionally.  Do not allow it to bubble up.  Season with additional salt and pepper to taste, add the ginger, and nutmeg, garlic and sugar.  Continue stirring often.

While the squash is heating, also heat the cream with the rosemary sprigs in a small sauce pan over low heat, but do not allow to boil.

Once cream is hot and has had at least 20 minutes to absorb the flavors of the rosemary, strain it directly over pouring it into the pureed mixture.

Puree additionally and use a large mixing spoon to loosen up the squash mixture blending until creamy!

Bill likes to garnish his soup with seasoned croutons, but I like this rich, creamy bisque just as it is plain!

Enjoy!

Cheers!
~Chris

 

 

 

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