Here’s an extra weekend post for you – a great fall recipe…
Not everyone loves squash – it took me until my mid-30’s to like it, but now it’s one of my favorite things about fall. I’ve had squash soup at restaurants before and decided I could make my own, and make it with healthier ingredients. It was very easy and hit the spot on a cool fall day. Try it and let me know what you think.
photo by patentandthepantry
Kelly’s Organic Squash Bisque
Use as many organic ingredients as you can find/afford – the only thing not organic in mine was the pecans.
- Melt 1 stick butter in a medium soup pot (no aluminum or Teflon!)
- Add 3/4 c. flour and whisk until smooth, let it bubble for 1-2 minutes on medium heat – don’t let it burn
- Add 2 c. milk (Anna suggested in the comments that we use cream instead, I love that idea!)
- Add 1 c. chicken broth (I used my own homemade chicken stock)
- Add about 2 1/2 c. squash (I love Butternut squash the best) – it doesn’t have to be an exact amount – see below for more info
- Keep whisking to prevent it from sticking or burning
- If you have any squash chunks in there that you don’t think will fly with the kids, you can use a Hand Blender
to make it a more smooth consistency
- Add approximately 1/2 c. real maple syrup, or more to your taste
- Add sea salt & pepper to your taste
- As you fill each bowl, sprinkle some crispy pecans on top – this makes it!
To get the squash ready for recipes:
Cut your squash in half length-wise, this can be awkward getting the knife through, so be careful. Scoop out the seeds. Set the pieces face up on a greased cookie sheet or a piece of parchment paper. Bake at 350* for 60 minutes or until the middle is soft when you poke a fork in. Let cool, then scoop out the flesh without getting pieces of the outside in it. Mash it up good, then I put it in freezer baggies in 2-3 cup quantities to use in recipes. (Or mix it with a little maple syrup, lots of butter, salt & pepper, and then put it into a buttered baking dish for a dreamy fall side-dish – this is how my Mom does her Thanksgiving squash…well, actually I think she still uses brown sugar, but I think maple syrup is just as good.)
YUM!
- My very favorite kitchen gadgets
- Wondering why some meat is MUCH healthier than others?
- Scroll down through more side-dish recipes (I haven’t set up an index post for this label yet)
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{ 4 comments… read them below or add one }
Bamboo 10.19.08 at 6:29 am
Kelly,
Thanks, sounds delicious. I never knew what to do with butternut squash so I have never gotten one. Now I can’t wait! DH makes pumpkin soup each fall and it’s a winner with our family; but it’s an all-day thing (which may be part of the appeal, actually). So, I think they will all like this as well.
Only problem: I’m thinking that after baking and mashing the squash it will get eaten before it ever makes it to the soup
. Hmmm. I’d better get 2 squashes to cook at the same time.
Beth
[Reply]
Kelly the Kitchen Kop 10.19.08 at 9:18 am
Good idea, Beth! Maybe even more if they’re small.
[Reply]
Anna 10.19.08 at 10:15 am
Mmmm, I love winter squash (not keen on summer squash though), especially with lots of good butter melted on top and some nice spices. But butternut squash especially is a bit starchy for me (though not as much as some other starchy veggies), and raises my BG a bit more that I like if I don’t watch the amount, so I have to consume it in quite moderate servings and frequency. And of course, I am careful with my amounts if I use any sweet flavorings like maple syrup or molasses.
So for me, I’d have to alter your nice recipe just a bit – eliminate the milk and starchy flour and substitute with heavy cream or full fat coconut milk probably. Reduce the maple syrup to just a tiny bit for flavor (I buy the Grade B, which is darker and has a stronger flavor, so a little pack a flavorful punch).
I also like that butternut squash seems to keep forever in the pantry (doesn’t even need chilling). So when I get one or two in my CSA farm subscription box, I go through the more perishable produce first, saving the squash for later, sometimes holding squashes several weeks or a month or more before using.
Btw, butternut squash makes an excellent “pumpkin” substitute and is easier to prepare than fresh pumpkin. I also like to put some cooked squash chunks into meaty stews just before serving instead of potatoes.
[Reply]
Kelly the Kitchen Kop 10.19.08 at 2:10 pm
Mmm, great idea to substitute squash for potatoes. And even without blood sugar issues, using heavy cream instead of milk would make the soup creamier and extra yummy-licious! I’m adding that tip to the post…
Question: so how would you thicken your white sauce w/o using flour? Is Arrowroot any better… or maybe coconut flour?
Thanks,
Kelly
[Reply]