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Organic Squash Bisque

Make sure to read below how to prepare squash for recipes.
Author: Kelly the Kitchen Kop

Ingredients

  • 8 Tablespoons butter-- pastured better is best
  • 3/4 cup flour-- I love Einkorn flour lately, here's why
  • 2 cups milk and/or cream
  • 1 cup chicken broth-- I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch. If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable! I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.
  • About 2 1/2 cups butternut squash (you could also substitute canned pumpkin) –it doesn't have to be an exact amount–see below for more info on how to prep it.
  • 1/4 cup real maple syrup or more to your taste
  • Add sea salt & pepper to your taste

For the toppings:

Instructions

  • Melt butter in medium soup pot.  Add flour and whisk until smooth (let it bubble for a minute or two, but don't let it burn).  Add milk or cream, chicken broth, and squash and keep stirring to be sure it doesn't stick or burn. (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).  Mix in maple syrup, salt and pepper.  
  • When ready to serve, sprinkle some pecans and/or on top–this makes it extra yummy!

Notes

To get butternut 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 with a spoon and discard. 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 with a spoon, 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 uses brown sugar, but I think maple syrup is just as good.)