We had the warmest of weekends! Even though the thermometer registered 12 degrees at 6 a.m. Sunday morning, we were basking in the warmth of having our Providence children at home for a few days--an important few days.
This past Friday, our daughter-in-law, Elyssa, successfully defended her doctoral dissertation at Purdue.
We are so proud of this dear young woman. We had a small celebration which will continue next month after graduation.
After a cold trip to Midway airport, it was time to dip into our autumn squash hoard in the
root cellar basement. I enlisted The Baker's help in cutting the butternut squash in half and he said he had a recipe he'd saved and would be glad to make the soup. Great! It's another yellowed page from the Chicago Tribune with no date. It is from the magazine section which was discontinued long ago. The recipe doesn't call for roasting the squash first but I convinced him that doing so would greatly enhance the flavor of the soup. I'd like to think my suggestion was the reason for this bowlful to be over-the-top delicious. It truly was the best squash soup I've tasted. I hope you'll give it a try.
Butternut Bisque adapted from a Chicago Tribune Magazine by The Baker
2 medium butternut squash (about 1 1/2 pounds)
4 Tbsp butter
1 large sweet onion, peeled and chopped
1/2 tsp powdered ginger
1/2 tsp cinnamon
1 quart of chicken stock
2 medium Granny Smith apples peeled, cored and diced
1/2 cup dry sherry
1/2 cup heavy cream
Salt and pepper to taste
1. Heat the oven to 400 degrees. Cut butternut squash in half, scoop out seeds and rub with olive oil. Place, skin side down, in a pan and roast for about 45 minutes until slightly softened. Cool. Cut away the skin and rough chop.
2. Melt the butter in a heavy Dutch oven over medium heat. Add onion, ginger and cinnamon. Saute, stirring constantly, until the onions are translucent.
3. Add the chicken stock, squash and apples. Bring to a boil then lower to a simmer. Cook until the squash and apples are very soft.
4. Cool the mixture slightly.
5. Puree the mixture with a stick blender or a regular blender.
6. Stir in the sherry, heavy cream and salt and pepper to taste.
7. Return all to the pot and heat through.