Butternut squash is as popular this time of year as pumpkin spice everything. Am I right? And if you love butternut squash bisque as much as I do, you are gonna be happyhappyhappy about the deliciousness I have for you today. The only thing better would be a real live taste, which sadly I can’t provide via my blog. WordPress needs a plug-in for taste samples.
Look at these perfect fall ingredients. Simple. Flavorful. Two kinds of onions and that’s a good thing.
The recipe, originally a Williams-Sonoma dish, is easy too. I tweaked it a bit.
Here’s a picture of fall literally simmering in my favorite copper pot. (Note to #Wordpress: a smell plugin would be ideal here.)
There is magic in the immersion blender. If you don’t have one, get one. It will turn chunky soft vegetables into creamy smoothness.
Serves 8-10 main course servings, a crowd with smaller cup servings. Reheat on low heat.
- 2 Tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 4 green onions, finely chopped (use the white parts only)
- 2 Granny Smith apples, peeled, cored and cut into small chunks
- 1 butternut squash (about 2 lb), peeled, seeded and cut into 2 inch chunks
- 6 cups chicken stock
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons finely chopped fresh thyme
- 1/2 cup half-and-half
- Salt and freshly ground pepper
- In your favorite soup pot over medium heat, melt the butter and sauté the onions until softened. Add the apples and squash and cook until coated with the oniony goodness, about three minutes.
- Add chicken stock and rosemary and bring to a simmer.
- Add thyme.
- Reduce heat to medium and simmer covered about 30 minutes. Vegetables should be very tender.
- Remove from heat and puree soup until smooth.
- Stir in half-and-half and season with salt and pepper to taste. Sprinkle rosemary and thyme on top for garnish if desired.
I consider this recipe a keeper. It will cure what ails you. For real.
Grace Grits and Gardening
Farm. Food. Garden. Life.
Killing the Blues, Alison Krauss & Robert Plant