This is an outstanding bisque from the Sacto Bee. See notes that follow.
Butternut Squash Chipotle Bisque
INGREDIENTS
1 medium butternut squash
3 tablespoons olive oil, divided use
1-1/2 cups chopped onion
˝ cup chopped celery
˝ cup chopped carrot
2 garlic cloves, minced
4-6 cups chicken broth
3 teaspoons minced, canned chipotle in adobo, divided use
˝ cup Mexican crema
Salt & freshly ground pepper
INSTRUCTIONS
1. preheat oven to 400 degrees. Cut squash in half, lengthwise and scoop out seeds, discarding pulp. Put seeds in a sieve and rinse; set aside.
2. Grease a glass baking dish with 1 tables spoon of oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45
minutes or until tender; let cool.
3. Heat remaining oil in a large, heavy pot over medium-high heat. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
4. Scoop out the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very
tender.
5. Meanwhile, toast the seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and
set aside.
6. Puree the soup in batches in a blender, adding more broth to get the desired consistency. In a separate bowl, stir 1 teaspoon of the minced
chipotle into the crema. Season with salt and pepper.
7. Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of crema and a sprinkling of seeds.
Notes: 2 teaspoons of chipotle made the soup too spicy for some people. Had the soup 2 days later and the heat increased dramatically.Paulina - 11-4-2009 at 10:10 AM
Jim,
Just got back from the store with the necessary ingredients. It's cold and foggy here in Los Osos today, so this a perfect meal for dinner tonight as
we love all the winter squash that comes in this time of year.
We have a friend that refers to this kind of day as "Soup and Sex Weather." It definitely fits the bill today.
Thanks,
DERN.
Edit: Sorry Mods for the "S" word.Mexitron - 11-4-2009 at 11:42 AM
Sounds like a great recipe...
Paulina--I remember those foggy mornings in Los Osos---its heavy with the scent of Eucalyptus, it sounds like its raining from all the drops
condensing on the trees...........soup sounds good......or heading over to Edna Valley or Paso for some wine tasting in the sunshine!Martyman - 11-6-2009 at 08:59 AM
Hey;
I made the soup last night. After three bowls I decided it was excellent. I will have it for lunch today to see if the scoville index
(spiciness/heat) increased.
Thanks Santiago.
MartyDENNIS - 11-6-2009 at 09:13 AM
I've never seen Butternut Squash down here. Is this one of those Mexican recipes that you have to be in the states to cook?
It sounds really good.Paulina - 11-6-2009 at 09:33 AM
Quote:
Originally posted by DENNIS
I've never seen Butternut Squash down here. Is this one of those Mexican recipes that you have to be in the states to cook?
It sounds really good.
Dennis,
We had it night before last. (posada manana?) Anyways, it was killer. We'll bring some squash down for you during the Christmas break so you don't
feel left out. We got your back buddie.
DERNDENNIS - 11-6-2009 at 09:41 AM
Right on, Dern. It's good to have friends. I'll trade some Tijuana Cerveza. This stuff is pretty good.tripledigitken - 11-6-2009 at 09:51 AM
