Saturday, October 17, 2009

roasted butternut squash bisque

If you didn't get a butternut squash in your CSA box this week, go pick one up at the Athens Farmers Market, open 'til noon on Saturday. Or if you don't live in Athens, I am sure there is a farmers market nearby. Check out this site to find local foods in your city.

Once you get your squash, make this tasty soup to warm yourself up on this chilly Saturday.

roasted butternut squash bisque

2 pounds butternut squash

2 T brown sugar

2 T unsalted butter

2 T water

2 T unsalted butter

½ cup yellow onion, diced

½ cup leek, cleaned and minced

1 piece celery, minced

1 T fresh sage, chopped

pinch of allspice

1 small apple, cored and diced

1 quart chicken stock

bouquet of thyme, bay and parsley

zest of one lemon

salt to taste

oven to 400

Cut and scoop the squashes. Place in roasting pan and rub with the butter and the sugar.

Pour water in pan, cover with foil and roast for one hour. Remove foil and roast for 15 minutes more to lightly brown squash.

Remove squash and let cool.

In a large pot, melt butter over medium heat. Add onion, leek and celery and sweat until translucent. Add apple, sage, allspice, chicken stock and bouquet. Cook until apple is tender, about 15 minutes.

Scoop cooked squash, discarding the shells. Place cooked flesh in soup base. Remove bouquet. Season, puree. serve. Enjoy!

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