Monday, October 23, 2006
Butternut Squash, Pumpkin & Carrot Bisque
Yes, another leftover concoction (it was a very large butternut squash). This soup is comforting, warm and delicious and fairly low in calories and fat. With a baby spinach salad, my lunches for this week are taken care of!
Butternut Squash, Pumpkin & Carrot Bisque:
(serves 6 as a side dish, 4 as a light entree)
2 cups roasted butternut squash puree
1 cup peeled, sliced carrots
1-2 cups peeled, sliced fresh pumpkin
1/3 cup sliced shallot
2 tbs extra virgin olive oil
Salt, black pepper, cinnamon, allspice and nutmeg to taste
4 cups chicken stock (2 cans)
1 cup white wine (sparkling wine works great)
1 cup milk (whole preferred) or as needed
Saute carrots, shallots & pumpkin pieces in olive oil until slightly softened. Add wine, simmer until reduced by at least half. Add squash puree, stir to incorporate and bring back to a simmer. Add stock. Add spices as needed. Simmer for 5 minutes uncovered, then turn down the heat to very low and simmer slowly until carrots and pumpkin are very soft, about 45 minutes.
Let cool slightly, carefully puree in batches in a blender or use a hand blender.
Return soup to pot and rewarm.
Slowly add milk as needed for your taste in creaminess/thickness, then taste and adjust seasonings. Serve with a crusty bread, green salad and a crisp white wine.