What’s Cooking in Gail’s Kitchen? Food for Sharing: Butternut Squash Bisque! You’ll know this squash by its half-dumbbell cylindrical shape. Its tan skin can be tough to peel, so exert caution in preparation. This is nothing like peeling potatoes. I worked in small sections. Once the hard rind has been removed, cut the squash in half lengthwise and scoop out the seeds. From there, cutting into chunks is a breeze. As with anything, the first time can seem challenging, but once you’ve experienced the taste of the sweet buttery orange flesh, you’ll find yourself wanting more.
BUTTERNUT SQUASH BISQUE
Ingredients:
1 butternut squash, peeled, seeded, and cut in 1″ chunks
1 onion, chopped
1 green pepper, chopped
2-3 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon kosher salt
1/8 teaspoon seasoned salt
1/8 teaspoon cracked black pepper
4-6 slices bacon, cooked and crumbled
1/2 teaspoon thyme
14 ounces chicken broth
2 tablespoons dry roasted sunflower seeds
Fresh thyme
Instructions:
Preheat oven to 400°. Spray a baking sheet with nonstick oil. In a large bowl, combine butternut squash, onion, and green pepper. Add olive oil and garlic. Season with kosher salt, seasoned salt, and cracked black pepper. Gently toss to coat evenly. Transfer to the baking sheet. Arrange in a single layer. Bake 15 minutes, turn over and bake 15 minutes longer until tender. In a large skillet over medium heat, cook bacon until brown and crispy. Drain on paper towels. Set aside. Working in batches, transfer cooked vegetables to a food processor. Pulse to puréed consistency. Transfer to a heavy bottomed 4-quart pan. Add thyme and chicken broth. Blend well. Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Serve immediately. Garnish with bacon crumbles, sunflower seeds, and fresh thyme.
I make a variation of this for my daughter, sans the bacon since she’s vegetarian. I do love it very much. 🙂
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Perhaps she can give you her portion. lol 🥓
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Good idea
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Yummy… I’m sending this to my wife, as she makes fabulous butternut squash soup (I have some for lunch today), and I believe she would love this!
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What high praise. Thanks very much! 🙏🏻
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My precious wife reads a lot and she also reads a lot of cookbooks. Several are decades old and falling apart. ;-))) Oh, and she is a fabulous cook!
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I like her already! 🍃🌸
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Me too!
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Yum!!! I’ll be right over!
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Follow your nose. lol 😋
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🌟✨💫 You’re the go to Gal for great new eating ideas! Have a yummy day❣
😜
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Happy Eating! 🤣
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🌟✨💫No Doubt About it! How can I miss with all of your great help! 🌟✨💫 🤣
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Thank you! 🙏🏻
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Just the facts ma’am! 🙏🏻
You’re always welcome!🌟✨💫
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🤣
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😉 👍 🇺🇸
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YUM!
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Some might call this a bowl of comfort food. I do. 💜
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That sounds just about right. 🙂
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I love the additions of bacon and sunflower seeds.
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Garnishes make me smile. 😋🍃
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Such a great winter soup.. yummy..
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Now just give me a fireplace hearth to warm my toes. 🔥
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That sounds awesome.. red wine.. just find that dessert.. 😉
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I just love butternut pumpkin Gail. I chop it up and bake with a little oil and herbs and once cooked pop them into my beetroot/vegan feta/spinach leave and walnut salad.
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Sue! You are amazing. I like the way you spin a recipe. 😍🌿
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Ha ha thanks Gail.
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