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butternut squash bisque recipe - sisterbev - 10-08-2006
Does anyone have the recipe for butternut squash bisque that was in issue #5?
Re: butternut squash bisque recipe - bjcotton - 10-08-2006
Welcome SisterBev. Is this what you wanted?
Butternut Bisque
(Cuisine, October 1997, Issue 5, p. 16)
Makes: 10 Cups Total Time: 2 Hours Rating: Intermediate
Toss and Roast:
2 T. extra virgin olive oil
10 cups butternut squash, peeled, cut into 3" chunks
1 apple, cored, sliced
1 cup carrots, peeled and cut
1/2 cup shallots, peeled
Saute:
3 tomatoes, seeded, chopped
Add to Tomatoes and Heat:
Squash puree
4 cups chicken broth
1 1/4 cups Half & Half
2 t. salt
1/4 t. cayenne pepper
Add and Heat Thoroughly:
1 ear corn, roasted and cut
2 T. fresh chives, chopped
Garnish with:
Sour cream
Tomato, finely chopped
Fresh chive stems
Re: butternut squash bisque recipe - cjs - 10-09-2006
...and here's the rest of the recipe...
Toss squash, apple, carrots and shallots with olive oil in a large roasting pan. Roast at 400° for 1 hour, or until browned. Stir twice. Cool vegetables slightly. Then place the vegetables in a food mill with fine holes. Puree all the vegetables. Set aside.
Saute tomatoes, in a 3-quart saucepan, over medium-high heat for 5 minutes. (Or just until they start to cook down.)
Add squash puree, broth, Half & Half, salt, and cayenne. Heat through.
Add corn and chopped chives. Cook just until boiling.
Garnish with chopped tomatoes and chives.
Re: butternut squash bisque recipe - bjcotton - 10-09-2006
I wonder why that part didn't come with the rest of it? I copied it all at the same time? Guess I lost out on the attention to detail part!
Re: butternut squash bisque recipe - Half_Baked - 10-09-2006
*whistling* I'm not going to say anything....
Re: butternut squash bisque recipe - cjs - 10-10-2006
me either...I would never think of Billy as half-a$$ed...