Squash Bisque
I bought some peeled/cubed butternut squash and didn’t know what to do with it. I’ve never made soup before and was feeling kind of daring. The recipe seemed simple enough, so I thought I’d give it a shot.
Squash Bisque (from Erika, original recipe from Allrecipes.com)
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup diced onion
1 large garlic clove, finely chopped
3/4 cup diced carrots
4 cups peeled and cubed butternut squash
2 1/2 cups vegetable or chicken stock
1/2 cup apple cider
1/4 tsp nutmeg
1 tsp thyme
salt and ground black pepper to taste
1/3 cup heavy cream
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion and garlic in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, thyme, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
This soup was amazing with the Tender Potato Bread.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
One of my favorites! You read my mind…I made a spread with my roasted zucchini yesterday.
Another thing I like to do when roasting zucchini is to slice it very thin, and then it comes out almost like a chip. I have eaten entire zucchinis on my own that way!
yum, yum, yummmm! Love roasting vegetables! If you aren’t in the mood to turn on the over; use your same exact recipe and throw them on the grill… but cut them long ways at about a 1/2 inch thick! It’s been my favorite way to eat them this summer! 🙂 Thanks for sharing!
katie
katiescucina.blogspot.com
I wish I had more squash, I would make this tonight!! I’ll do it another day, thanks!
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Just thought I’d stop back in and thank you for sharing this idea… I’d never thought of roasting my zucchini before. I made it last night for dinner using three medium zucchini and my kids ate every single bit of it. They LOVED it! So thank you for giving me a new way to get them eating fresh veggies.
Oh this was so good, and I just love the so simple factor!!! Thanks for sharing!