Thursday, March 10, 2011

Butternut Squash Spicy Bisque

This recipe is for people who can handle heat!

This recipe is modified from a recipe that I tore out of a magazine. It looks like the recipe was strangely part of a Kahlua ad.

1 large or medium butternut squash
3 tablespoons olive oil
3/4 cup celery, chopped
3/4 cup carrots, chopped
1 medium white onion
2 garlic cloves, minced
6 cups chicken broth
3 heaping teaspoons of green chiles from a can of chopped green chiles
2 tablespoons of hot sauce
1/2 cup sour cream
Coarse salt
Black pepper

Start by preheating the oven to 400. Halve the butternut squash lengthwise. Be careful with your knife. I've had a few close calls when cutting squash. Remove the seeds, and set them aside for later. Remove the pulp and throw it in the garbage.

Grease a Dutch oven or baking dish with one tablespoon of olive oil. Flat side down, place the squash in your dish. Stab the skin of the squash just like you pierce a potato with a fork. To roast the squash, put it in the oven for 45 minutes.

Let the squash cool. Remove the flesh and set aside. Don't burn your fingers.

In your Dutch oven or other pot, heat 2 tablespoons of olive oil on medium heat. Add in the celery, carrots, and onion. Tenderize these veggies. This will take 10-15 minutes. Now add the minced garlic. Saute for three minutes. Then, add flesh of the squash. Stir well and add chicken broth. Boil, and then reduce the heat to low until the vegetables are tender. This will take about 30 minutes.

While you wait, toast the squash seeds on medium-low heat in a small pan. Let the seeds toast for about 30 minutes. Salt the seeds.
Take the soup off the heat to cool, and use an immersion blender or food processor to blend the soup. After all of the soup is blended, add 2 teaspoons of the chopped green chiles and 2 tablespoons of hot sauce. Mix well.

In a separate bowl, mix 1 teaspoon of the chopped green chiles and sour cream. Season with salt and black pepper.

Serve the soup. Throw a dollop of the sour cream/chiles mixture into each bowl (mine sunk) and garnish with the toasted seeds.This was quite delicious in a spicy, flavorful way.

1 comment:

  1. I made this soup over the weekend and I really liked it, Amy! Definitely spicy in a good way:)