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.

Butternut and Acorn Squash Soup.

Monday was our first chilly, fall day.  The perfect day for warm, homemade soup!  I am so excited to be getting into the soup making season.  I've had a couple of recipes in mind for a few weeks, but I've been waiting for this chilly weather to come.  And Monday was the perfect day to try one out . . .

I am REALLY hoping a few of you, like me, had your Butternut and Acorn Squash sitting on your counter for a couple of weeks.  Because if you still do, make this soup TONIGHT!  It was amazing!  I was a bit nervous, not knowing if I would love soup made primarily out of squash but I thought it was worth a shot.  And worth a shot it was!  My husband and I both loved it.  I'm really hoping we get another Butternut Squash before the fall season is over.

I made a few of my own adjustments to the original recipe, so here is what I did . . .

Butternut and Acorn Squash Soup

Ingredients:

6 tablespoons chopped onion

4 tablespoons butter

4 1/2 cups roasted Butternut Squash

1 1/2 cups roasted Acorn Squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/2 teaspoon cayenne pepper (gave it just a little kick, add less if you don't like spicy!)

1 1/2 (8 ounce) packages of light cream cheese

Directions:

Preheat your oven to 375 degrees.  Cut your Butternut and Acorn 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.

In a sauce pan, saute the chopped onions in the butter.  Bring water, chicken bouillon cubes, oregano, black pepper, and cayenne pepper to a boil on the stove in a large soup pan.

Scoop out the roasted squash from the peel and puree in a food processor with the sauteed onions and butter and cream cheese in batches until smooth.  Add the pureed mix to the boiling water mixture and heat through.  Do not allow to boil!

We served this with a salad made from our lettuce, tomatoes, and peppers from the Basket too.  If I would have had time I would have served this with Kim's homemade French Bread.  It would have been the perfect combination.

So seriously, if you still have your squash . . . don't wait any longer!  MAKE THIS TONIGHT!  It's a delicious, warm, and cozy meal!