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| Butternut Squash Bisque from Top Ate on Your Plate |
Ingredients
- 1 3-4 lb butternut squash, peeled and cubed into 1 inch pieces
- 1 vidalia onion, chopped
- 2 TBSP olive oil
- garlic salt to taste
- 1 TBSP rosemary, chopped (or more if desired)
- 3 ½ cups vegetable stock
- 1 cup sour cream
- goat cheese for garnish
Directions
- Preheat oven to 400 degrees. Place squash and onions on a cookie sheet. Coat well with olive oil, garlic salt and rosemary. Bake for 30-40 minutes, turning 2 times. Let cool.
- Puree squash, onions, vegetable stock and sour cream in a food processor. Transfer to a saucepan and heat before serving. Garnish with sour cream and rosemary sprig.
4 comments:
Not a bad recipe, though I tend to use a homemade chicken stock. If you want to kick a bit try a little smoked paprika or cayenne, it balances the sweetness of the squash. FWIW I also use an enameled cast iron pot to cook everything and then use an immersion blender at the end.
Thanks for the comment Dan! I have been wanting to try a homemade stock when I don't have a one year old hanging off my leg in the kitchen. Maybe I'll get around to that one of these weekends. What's your method? Boil a whole chicken carcass?
With 2 little boys in the house we tend to make stocks in the crock pot. We use 2-3 carcasses, a chopped onion, celery, parsnip, salt, pepper, Italian herbs and a bay leaf. Add water to cover and let it go on high all day, you can turn it down to low overnight. It seems the longer it goes the better. Then we strain out the solids and put into vacuum seal bags and store it in the freezer.
Sounds very low maintenance. Thanks!
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