The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
The weather has changed in Kansas City. Gone are the 90 degree days and they have been replaced by high 80s and low 50s. (I can see now why everyone lives in San Diego.)
With the weather change comes a changes in clothes – moving the summer stuff to the back and bringing out new jeans, sweaters and long-sleeved shirts.
And it means it is soup season.
I talked a little bit about squash and it’s multiple uses in last week’s Good Eats – Squash (The Misunderstood Vegetable). With squash being part of the Hen House and Price Chopper Deals for the week at $.50/lb, it seemed like a good time to talk about one of my favorite uses for squash – Butternut Squash Bisque.
Butternut Squash Bisque (adapted from All Recipes)
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1/2 cup diced onion
3/4 cup diced carrot
4 cups peeled and cubed butternut squash (BTW – this isn’t an easy process, but it is worth it.)
3 cups vegetable or chicken stock
1 teaspoon nutmeg
1/2 cup heavy cream
Salt & Pepper to taste
1. Heat oil and melt butter in large stock pot over medium heat. Add onion and cook until tender.
2. Add carrots and squash. Pour in vegetable or chicken stock and add nutmeg, salt and pepper. Bring contents to a boil, reduce heat to medium/medium-low and cover. Cook until veggies are tender. About 20 – 30 minutes.
3. Once veggies are tender, place them in a food processor or blender and blend till smooth like a puree. In the meantime, put cream in a mixing cup and heat in microwave until warm, about 30 seconds. Place pureed veggies back into pot and stir in warm cream. Heat to desired temp. Sprinkle with additional nutmeg if needed. Enjoy.
What about you? Do you have a favorite squash soup? Share it with us via the comments or on the Kansas City Mamas Facebook Page.