Sunday, 19 October 2014

Will Run For Smoky Butternut Squash Bisque


As a rule I find it pretty hard to get excited about pureed vegetables especially butternut squash.  Peeling the squash and then roasting is way more work than I am willing to invest for squash soup.  Who knew that you could just cut the squash in half, roast it and then throw it in the blender?  Imagine.

Smoky Butternut Squash Bisque 
(or blender squash soup)

1 medium to large butternut squash
4-5 cups vegetable stock
1 cooking onion (or 2-3 leeks)
1 T butter ( coconut oil works too)
dash liquid hickory smoke
1/2-1 C canned white beans or chickpeas

Cut your squash in half and roast at 425 degrees for approximately 1 hr.  That's it. Just cut it in half and place it on a baking stone.  No cursing the squash as you try to peel it and cube it.  In the mean time heat 1 T of butter in a frying pan, add 1 chopped cooking onion and saute until really brown and crispy (the more brown and crisp the more flavourful your soup will be).  Spoon your cooked squash into your blender (minus the seeds and skin obviously), add vegetable stock, and browned onion.  Blend on high  until smooth.  Add several drops of hickory smoke (note: a little goes a LONG way!  My favourite way to ruin a pot of soup is to pour way too much liquid smoke directly into the pot until it tastes like a piece of charcoal) and blend some more.  If you want some added protein add canned white beans or chickpeas and puree a little longer.  If you are feeling fancy add some grilled cheese croutons and/or coconut bacon.