Tuesday, November 10, 2009

Before Fall is over you MUST make this soup

This is a once a year tradition around here.  It's REALLY good but takes a bit of time. I promise you it's so worth it! Best butternut squash soup I've ever had.  It's from a cook book I got when I was first married called Noteworthy Two which has a ton of great recipes in it. Even if you don't think you like squash- you'll love this!

Autumn Bisque

1/4 pound unsalted butter
1 cup diced spanish onion
1/2 cup diced carrotts
1/2 cup diced celery
1 pound butternut squash, peeled, seeded, diced
2 teaspoon sage
1 tablespoon thyme
1/2 cup flour
1 quart chicken broth
1 cup whipping cream
pinch nutmeg
salt to taste
white pepper to taste
1/2 cup cooked wild rice
1/2 cup sauteed mushrooms
1/2 cup julienned  chicken breast

In large pot melt butter.  Saute´ onion, carrotts, celery, and squash until golden brown. Reduce heat. Add sage and thyme. Cook 5 minutes. Gradually add flour, blending well. Add chicken broth. Simmer 1 hour.

In food processor or blender, puree mixture until smooth. Return to pot. Add cream, nutmeg, salt, and white pepper. Reheat.

To serve: divide rice, mushrooms and chicken in 8 soup bowls. Fill with hot soup.

NOTES:  I have made this a lot of different ways and you can substitute the butter for olive oil, the chicken broth for vegtable broth, the cream for milk or soy milk and leave out the chicken for a yummy vegetarian soup. It's thinner but just as good.

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