This winter, I am engaged in the ongoing process of trying to consume the full remains of last year’s CSA harvest. In prior years I have been more laissez faire and open to composting any quantity of fuzzy leftovers when April rolled around. But if I’m on the path to a saner, greener, more value-driven life, this is something I need to do try.
On the heels of an initial Martha Stewart soup success, I tried a second recipe, her Butternut Bisque. Since winter squash is highly nutritious with its bright orange color and serious vitamin/phytochemical content, I am always on the lookout for new ways to prepare it. You can only eat so many acorn squash with brown sugar.
I will give you my version of the recipe, as well as a link to the original. Martha’s called for peeling and cubing the squash, but since it would eventually be pureed and wasn’t caramelized, I cut it in half and roasted it–for a significant effort savings. I also reduced the fat slightly, eliminated the added salt and used all chicken broth instead of some water.
- 2 tablespoons butter
- 1 medium onion, coarsely chopped
- 2 garlic cloves, crushed in garlic press
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 large butternut squash, seeded, roasted and skin discarded
- 32 oz chicken broth or water
- 3/4 cup half-and-half
- 1 tablespoon fresh lemon juice
Sautee the onion, garlic and spices in butter, until onion is tender. Puree this mixture in blender with the squash and chicken broth (or water), adjusting amount of liquid to get a thick but creamy consistency (squash sizes will vary). Add half and half plus lemon juice. Heat and serve.
The soup was delicious! Sweet and savory at the same time, even my 12 year old enjoyed it. And notable for anyone dieting or watching fat content it was good even before the addition of the half and half.
It is pictured below garnished with rosemary (my only herb to survive indoors this winter). This soup is a keeper—perhaps I’ll try it sprinkled with nasturtium petals in the fall!
CSA Talley: Since I was roasting squash any way I did all that remained except two small butternut (for another batch of soup) and one spaghetti squash. I scooped out the extras to freeze in single and family sized servings.