Butternut Squash Bisque

 

Originally posted by Modern-Day Ma on February 1, 2016

It almost never snows where I live, so when it does, making soup is a requirement.  Today we saw the first, and possibly last, white flurries of the season and while the kids were wildly planning to build a gigantic snowman with the 0.047 inches of snow, I was dreaming of a rich, luscious bowl of soup.

I still have a few butternut squash from our garden in storage and I have been brainstorming the perfect recipe for weeks now.  I wanted it to have layers of flavor, like my favorite tomato bisque (I PROMISE to post that recipe this week as well) and be creamy without masking the flavor of the squash.

I used several recipes as a baseline for this one, and I think it turned out to be the perfect combo of easy prep and gourmet taste.  You’ll want to pull out your blender, one of these amazing jelly roll pans and a heavy-bottomed saucepan or dutch oven.   I love this one and may in fact consider saving it during a house fire if all my people were safely accounted for. Other than that, you’ll be sitting down to a steaming bowl within 45 minutes.  If you served it with a side of sourdough bread and butter, I’m certain no one would mind.

Butternut Squash Bisque

1 large or 2 medium butternut squash peeled and sliced (or use a combo of butternut and white acorn, which you won’t need to peel)
4 medium carrots, cut lengthwise
4 large cloves garlic, peeled
½ a large onion, cut into large chunks
olive oil
2 Tbsp butter
salt
pepper
4-5 cups chicken stock
2 large fresh sage leaves or a pinch of dried
salt and pepper to taste
¾-1 cup heavy cream
2 -3 cups mushrooms
1 Tbsp butter

Preheat oven to 450° F.

Prepare squash, carrots, garlic and onion and arrange on a jelly roll pan.  Drizzle liberally with olive oil and sprinkle with salt and pepper.  Slice 2 Tbsp of butter and place on top of veggies.

Roast for about 20-35 minutes, or until everything is beginning to char, but before it really burns.

Remove from oven and transfer veggies to blender with about 3 cups of the stock.  Puree until smooth.

Combine puree with as much remaining stock as necessary to reach the desired consistency. Add sage leaves and simmer gently for 10 minutes or so to combine flavors, stirring often.

Meanwhile, clean and slice mushrooms and saute in a little butter.  They will sweat out a lot of liquid.  Keep sauteing until the liquid is evaporated and the mushrooms are coated in a golden glaze.

Taste soup for seasoning and adjust.  Stir in the heavy cream and heat through, but DO NOT ALLOW to boil.  Remove sage leaves or inform your guests that they may find a “lucky leaf” in their bowl.

Serve drizzled with plain or flavored olive oil and with a spoonful of mushrooms for garnish.  Sourdough bread with butter is the perfect accompaniment.

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