Maple-Kissed Butternut Squash Bisque
The rainy weather has put an autumn chill in the air, and it’s time to slurp on some Maple-Kissed Butternut Squash Bisque. I know summer is finally over when I stop buying watermelon and instead, buy butternut squash, which I did yesterday.
This recipe comes from my “Soup’s On!” cookbook. The point of the cookbook is homemade without the hassle, and I think this recipe lives up to that goal. I really like the sweet/savory combination here, along with the smooth, creamy texture.
Many butternut squash soups call for peeling the squash before cooking. Given the size and shape of the squash, this can be awkward. I prefer to quickly cut the squash in pieces, microwave until tender, then scoop the pulp from the skin and puree it. You’ll want to let the squash cool a few minutes so it’s easier to handle.
A couple of other time-saving options: Yesterday I found a package of peeled and diced butternut squash in the produce section. I’ve also seen frozen cooked squash in the freezer aisle of other supermarkets. Either of these can cut your prep time in half.
If you want to cut calories, you can use fat-free half-and-half or milk. (I know it sounds like an oxymoron, but there IS such as thing as fat-free half-and-half!)
For a richer texture, use cream.
To make it vegan, use vegetable stock and soy milk or coconut milk. I’ve not tried making it with almond milk, but I’m assuming it would probably work.
You might notice that the recipe calls for pureeing only half of the squash at a time. That’s because you don’t want to load your blender more than two-thirds full of hot squash and liquid. If you do, the steam build-up could cause a big backsplash when you turn the blender on and off, or the lid to pop off and spray squash all over your kitchen.
I prefer using an immersion blender, because you can just puree everything right in the bowl.
MAPLE-KISSED BUTTERNUT SQUASH BISQUE
Prep time: 40 minutes
Makes 6 1 1/2-C. servings
1 large butternut squash
1 tsp. garlic powder
1 can chicken or vegetable broth
1 C. apple juice or cider
1 tsp. salt
1 tsp. thyme
2 Tbsp. maple-flavored syrup (more to taste)
1/4 tsp. ground nutmeg, optional
1 pint (2 C.) fat-free half-and-half, regular half-and-half, or soy milk
Several grinds of pepper
1. Cut squash in half and scoop out seeds and pulp.
2. Cut each half into thirds or quarters, and place in a large microwaveable bowl with a lid. Add about 1/2 C. water to the bowl.
3. Microwave, covered, on high for 15-20 minutes, or until flesh is tender when a fork is inserted.
4. Remove from microwave, take off cover and scoop the squash to a plate or tray. Allow to the squash to cool for 5-10 minutes.
5. Using a large spoon, scoop the flesh from the skins of about half of the squash pieces, and place in a blender. Add the apple juice and the salt, syrup and nutmeg. Place the lid on, with the middle hole removed, and puree until smooth. Pour the puree back into the large bowl.
6. Scoop the flesh from the remaining squash pieces, and add to the blender with the half-and-half. Puree until smooth, and add this to the large bowl. Taste, and add more salt, pepper or maple syrup if desired. (Or, you can mix the squash flesh and remaining ingredients together with an immersion blender.)
7. Microwave on high 2-3 minutes to heat soup through. Serve with a swirl of cream or half-and-half.