Monday, January 10, 2011

Tomato Basil Bisque

Hello!  It is good to be back . . . back to getting our Bountiful Baskets, trying new recipes, and eating more fruits and vegetables again.

We started our New Year off with another amazing soup recipe.  Are you tired of soup recipes from me yet?  Sorry if you are, but I can't help myself . . . I LOVE homemade soups!

We still had our butternut squash from a couple of weeks ago, and I'm hoping you do too.  This soup is SO QUICK AND EASY and the perfect side dish to a yummy salad or sandwich for these cold winter days.


Tomato Basil Bisque
*Serves 4 - 6
Note:  I cooked my butternut squash the day before and stored it in the refrigerator.  Worked great!

Ingredients:
1 medium butternut squash (about 1 1/2 cups cooked squash)
1 tablespoon butter (I used olive oil to lighten it up)
1/4 cup finely diced onion
3 cloves garlic, finely minced
1 can (14.5 oz) Italian-stewed tomatoes
1 cup chicken stock
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
1 cup heavy cream or half-and-half (I used the latter)
1/3 - 1/2 teaspoon cayenne pepper

Directions:
Prepare the butternut squash by preheating your oven to 375 degrees.  Cut your squash in half and clean out the string and seeds.  Place the squash on a baking sheet lightly sprayed with cooking spray, cut side down.  Roast in the oven for 45 minutes, or until soft all the way through.  Let it cool about 15 minutes before scooping out the flesh.  If preparing the day before, scoop out the flesh and place in a tupperware.  Let cool completely.  Cover and refrigerate until using it in the soup.  If using the squash immediately, scoop the squash into the blender or food processor.

While the squash is cooking, in a medium saucepan, melt the butter (or heat the olive oil) and saute the onion until soft and translucent.  Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.  Scoop the onion/garlic mixture in the blender or food processor with the squash.

Add the canned tomatoes (undrained) to the blender or food processor.  Process until the mixture is smooth.  Pour the mixture back into the saucepan and add the chicken broth, salt, sugar, basil and cream (or half-and-half).  Stir to combine well.  Heat over medium-low heat until the soup is warm.  Do not let the mixture boil or simmer to avoid the cream curdling.  Serve immediately.

4 comments:

Lisa-Marie said...

YES! I still have my butternut squash too. We're just going to have to have grilled cheese this week with some of this on the side. Or some of this with grilled cheese on the side!!!!

Kate said...

This looks so good! I am going to make it with my tomatoes from this week's basket.

I have a request for you... can you enable the mobile template on your blog? It's in the Settings tab. You select "Yes, On mobile devices, show the mobile version of your template." I often look up the recipes posted on your blog when I'm at the grocery store and this makes is so much more readable.

Nisha @ Healthy Mom's Kitchen said...

Lucky me! I just picked up a butternut squash today. This looks absolutely divine! I can't wait to try it and feature it in a weight loss menu plan!

Brooke said...

This was delicious!!! Thank you! I still had mine from a few weeks ago, too. I tossed in red potato and keilbasa sausage to make it a main dish. Fabulous!!