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Nov 17, 2010
10:03 AM

Spree.com's Recipe of the week: Butternut Squash Bisque

Spree.com's Recipe of the week: Butternut Squash Bisque

Thanksgiving is just around the corner, so we thought that we’d dig through our remarkable treasure trove of recipes from Chef Joe George to find a recipe perfect for today’s Recipe of the Week. This little number is an ideal first course for the big day, but it is also a tidy solution for Thanksgiving eve, which may be the biggest night of the year for WNY pizza joints. Since nobody wants to muss their kitchen the night before the big show, this soup can be made ahead of time and frozen. Served with crusty bread and a side salad, this is a satisfying and seasonal meal that will require nothing but a re-heat and the scrubbing of a saucepan.

Butternut Squash Bisque with Toasted Almonds

Number of Servings: makes 6 cups

Ingredients:

2 tbsp butter
1 small onion, peeled and diced
2 tbsp flour
2 tbsp sugar
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/2 tsp salt
1 tsp black pepper
2 lbs peeled and diced butternut squash
2 cups chicken or vegetable stock
1 cup heavy cream
1/4 cup chopped, toasted walnuts
1/2 cup small diced apple

Directions:

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translucent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; sauté another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple.

You can access the full catalog of Chef George’s recipes by visiting our Dining webpage. The search engine located on the right-hand side of the page yields results based on ingredient or course, so give it a whirl the next time you are looking for meal ideas.

 

 

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