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Winter squash bisque
Nb persons: 0
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Total time: 1 hour 10 minutes
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| Winter Squash Bisque Active Time: 40 minutes Makes: 12 Recipe Ingredients | |
| 1/2 stick (1/4 cup) | butter |
| 1 1/3 cups | finely chopped onions |
| 1/3 cup | finely chopped carrot |
| 3 medium | potatoes, (1 lb), peeled and cubed (2-1/3 cups) |
| 3 medium | acorn squash or butternut squash, (4-1/4 lb), halved, seeded, peeled (see Tip, below) and cubed (9 cups) |
| 6 cups 100% | fat-free, reduced-sodium chicken broth |
| 3/4 cup | each heavy, (whipping) cream and whole milk |
| 1 tsp | salt, or to taste |
| 1/2 tsp | freshly ground pepper, or to taste |
Garnish: drained roasted red peppers (from 12-oz jar) puréed in a blender with 3 Tbsp olive oil; fresh chives
Recipe Preparation
1. Melt butter in a 4- to 5-qt pot over medium heat. Stir in onions and carrot, cover and cook 6 minutes or until tender. Add potatoes, squash and broth. Bring to a boil, reduce heat, cover and simmer 25 minutes or until vegetables are very soft. Let cool.
2. Process in small batches in a blender or food processor until smooth.
3. Return to pot; stir in cream, milk, salt and pepper. Heat over medium heat.
4. Garnish: Drizzle pepper purée on each serving; top with chives. Service Editor Anne loves this so much she makes a lower fat version all winter, substituting skim milk for the heavy cream.
Tip: To peel butternut squash, cut crosswise in thirds, place cut side down on a cutting board and cut off skin with a small paring knife. For acorn squash, use a heavy-duty vegetable peeler, then a paring knife.
Planning tip: The roasted pepper garnish can be made 1 week ahead. Refrigerate covered. The bisque can be made through Step 2 up to 3 days ahead. Refrigerate covered. About 15 minutes before serving proceed with Step 3. Garnish just before serving.
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