SoupFest continues! I thought it might be over, but thankfully Star was kind enough to send me this recipe for a bisque. It sounds so sophisticated, doesn’t it? Bisque. I think it’s the q. I don’t think that “bisk” would sound nearly as highbrow. Of course, I couldn’t resist making up a batch of biscuits to serve with my bisque, and that may or may not have brought the sophistication down a notch or two. I don’t know. I’m clearly more concerned with how my words complement each other than how my meals do. Is everyone okay with that?
This soup is one of those things that may just be too good to be true. It’s creamy, but there is no cream. It’s sweet, but there is no sugar. Tricky, tricky. I should have expected as much from Star, who is the brain behind Fine Meal Woman. I can only assume that her website got its name from what must certainly be a frequently used exclamation at her house: “You make a fine meal, Woman!” Am I right, Star, am I right?
The soup — excuse me, bisque — also comes together really quickly. I only had a few minutes here and there to chop up ingredients while Manchild was too distracted to play trains with me (it’s really no fun to play by myself) and Squish was sleeping, and I managed to blend it all up while we were getting ready to go to the park. I hardly realized what was happening and then, voila! the bisque was done. Amazing.
Butternut Squash Bisque
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup diced onion
2 cups diced carrots (2-3 large carrots)
1 large or 2 small butternut squash, roasted
3 cups vegetable or chicken stock
salt and ground black pepper to taste
cayenne or chili powder
Preheat oven to 400. Cut the squash in half, remove the seeds, and place on a pan. Roast in the oven for about an hour, until it is tender. Cool slightly and scoop out the flesh.
Heat the oil and melt the butter in a large pot over medium heat. Add onion and carrots, saute for a few minutes. Pour in vegetable stock. Bring to a boil, reduce heat, and simmer until vegetables are tender. Add the butternut squash to the pot.
In a blender or food processor, puree the soup mixture in batches until smooth. Return to the pot and add salt, pepper, and cayenne or chili powder to taste. Heat through, but do not boil.