Photo and Recipe by Tod Dimmick
This rich, creamy bisque will have guests asking for more. It’s a fantastic use for Thanksgiving leftovers, but could also be an innovative way to serve squash for the big meal itself.
Prep time: 10 minutes
Cook time: 25 minutes
3 TB olive oil
1 small onion (about 1/2 cup chopped)
3 cups turkey, chicken or vegetable stock
2 cups cooked butternut squash
1 cup cooked potatoes, coarsely chopped
1 TB ground cumin
2 tsp. ground paprika
1 tsp. salt
1/2 tsp. ground nutmeg
2 TB butter
2 TB whole wheat flour
Salt and pepper to taste
Heat the olive oil in a stock pot over medium heat and cook the onion for 5 minutes, stirring, or until the onion is soft and beginning to tan. Add the stock, squash, potatoes, cumin, paprika, and nutmeg and and puree with an immersion blender (or work the ingredients in your blender or food processor in small batches). Heat to a simmer, stirring.
Melt the butter in a small saucepan over medium-low heat, and stir in the flour. Stir for a minute or two. Add a few tablespoons of the hot soup and stir. Add a little more and stir again. Scrape this mixture into the soup and cook, stirring, for 5 minutes.
Distribute your bisque to serving bowls, and garnish with toasted pumpkin seeds
Variations: Other winter squash or pumpkin work well with this recipe.
Butternut squash could not be simpler to cook. Preheat your oven to 350. Cut the squash in half, and place cut side down in a baking dish. Add 1/2 inch water, and bake for an hour or until squash is soft.