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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 }
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
Good idea, Beth! Maybe even more if they’re small.
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.
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