Sunday, August 8, 2010

Tis' the season for the Squash

I received a few inquires yesterday about recipes for Squash. Come to find out the reason for these inquires is because, like most growing seasons in Wyoming, people around our community are giving away there summer bounties of the things. Summer Squash extravaganza! Drive by Squashing! I might add that "Drive by Squashing" are what I refer to when someone leaves Squash at your doorstep when your away from the house. This happens often in August and September. So to do my part for our green thumb community, I offer one of many creative recipes.

lets start with Butternut Squash: Butternut Squash Bisque

The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs that are easily grown in your garden or bought from your local grocer. This recipe can also easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.


1 medium yellow onion, chopped

1/2 cup finely chopped celery

1/2 teaspoon fresh, chopped thyme

1/2 teaspoon fresh, crushed rosemary

1 fresh sage leaf, finely chopped

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

1 medium butternut squash, peeled and cubed

2 1/4 cups chicken stock

1 cup heavy cream

Croutons for garnish


In a large saucepan over medium, saute the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and saute the vegetables and herbs for an additional 2 minutes.

Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.

Puree the soup in a counter top blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with Croutons or Crustinies

This butternut squash bisque recipes makes 6 servings.

I hope you enjoy!


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