Colonial Butternut Bisque there are two versions: the original, heart-stopping version and the version that Betty came up with that is much more heart-friendly! We serve the second version all Fall and Winter. Enjoy! Original Version: 1 large onion, diced ½ cup of butter 5 lbs butternut squash, peeled and diced Chicken stock to cover (6 to 8 cups) 1 quart half & half salt, nutmeg, white pepper Melt butter, add onion and saute until transparent. Add squash and chicken stock, cook until tender. Cool. Puree in food processor. Re-heat, add half & half, salt, nutmeg, white pepper to taste. Serve with a dash of fresh ground nutmeg on top. Healthier version, changes as follows: reduce butter to ¼ cup 6 cups of stock (can be vegetable or chicken) skip the half & half 1 apple, peeled, core and seeds removed 1 potato, peeled and cut 1/2 tsp nutmeg salt and white pepper Melt butter, add onion and saute until transparent. Add squash and stock, cook until tender. Cool. Puree in food processor. Re-heat, add nutmeg and season to taste. Serve with a dash of fresh ground nutmeg on top.
Posted on: Sun, 01 Dec 2013 15:00:20 +0000
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