butternut bisque
(1 rating)
won't be trying this til the pumkins are ready in the field.I even have the pumkin picked out it is growing in the shape of yep you guessed it a butter nut squash.I will post the results.Should post a picture of the pumkin growing for now huh?
(1 rating)
yield
6 serving(s)
Ingredients For butternut bisque
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1 Tbspoil
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1 lgspanish onion, sliced
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3 lgcarrots, sliced
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1 lgbutternut squash, peeled and cut into 1" chunks
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6 cchicken stock
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1/4 tspnutmeg
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"just a pinch" of salt
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"just a pinch" of pepper
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chives, fresh/chopped
How To Make butternut bisque
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1Heat oil in a 4 quart pot.
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2Add onions and carrots; Cook until onions are softened, about 5 minutes, stirring often.
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3Add squash and 4 cups stock; Bring to boil.
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4Simmer, covered, until vegetables are soft, about 20 minutes.
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5Strain solids from liquid, reserving both.
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6Puree solids in processor or in batches in blender until completely smooth; Return to pot.
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7Stir in liquid, remaining stock and water to thin soup - Soup should be thick.
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8Season to taste with salt, nutmeg and pepper; Serve hot, garnished with chives.
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9Refrigerate up to 4 days or freeze up to 3 months.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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