Wednesday, November 02, 2005

Butternut Squash Bisque

Here's the recipe for the soup everyone raves about. It's from the Tomato restaurant in Vancouver, B.C.

Head Cheff David Alsop's Recipe

1/4 cup vegetable oil
Butternut Squash (about 2 1/4 lbs.)
-peeled, seeded & diced into 1" cubes
2 large cooking onions (4 0z each)
-halved and cut into squares
1 TBL tomato paste
1 tsp each salt & pepper
1/4 tsp nutmeg
1 tsp finely chopped fresh rosemary
3 cups water
1 cup whipping cream

Heat oil on med heat in a large heavy bottomed pot. When oil starts to ripple add cubed squash. Spread out in pot & stir to brown squash evenly. Toss and stir squash for about 10 minutes. Add diced onion and stir into squash and satue until onion is tender-5 minutes, then add tomato paste; stir to coat onion and squash. Brown together for 3 minutes. Add water. Stir well to deglaze pan. Bring to simmer and cook until squash is soft and begins to fall apart. Remove pot from heat and strain out solids w/a sieve. Puree solids in a blender ro kitchen aid until it is a smooth paste. Add some of the liquid stock to make smooth. Return puree to the rest of the stock on the pot. Return pot to medium heat burner. Season with salt, pepper, nutmeg and rosemary. Add cream and stir well. reduce heat to simmer for 20 minutes. Stir frequently. Taste and adjust seasoning to taste.

My Notes:
Butternut Squash-firmer and harder to peel (I just use a strong vegetable peeler). I usually get the biggest one I can find, just so it makes more soup. It's much easier to get the seeds out though.
Onions-I usually dice the onions quite finely (see my other note below). I sometimes don't use a full two onion's worth .
Rosemary-I usually use dried, but only about 1/2 (or so) what the recipe calls for. I crush the dried rosemary in a plastic bap with an spoon, empty glass or whatever. Then I don't have to waste a whole lot of fresh rosemary, or remember to buy it.
Whipping Cream-sometimes I just use milk, depends on how thick I want it to be.
Sieving/Blending Solids/Pureeing-I don't bother with all that, I take my trusty stick blender and stick it the pot (another reason to more finely chop the onions) and puree the whole thing together. If it's too thick I add more water, and stir to bring up any large onion or piece of squash.
Final notes-This is often best made a day ahead, as it let's the flavors blend. Make sure to properly and promptly refrigerate any leftovers!


Don Snabulus said...

This is crack cocaine for the thinking person. The heartiness of split-pea soup and ever so slightly sweet. Give it a try.

Pandabonium said...

Gee, I haven't seen a butternut sqaush in ages, but I'll definitely file this recipe for when I do. It sounds wonderful.

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Seymour said...

Why isn't a pre-ripe squash called a squish? Why?

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