It
was a cold damp day, like today, and soup was on my mind.
I’d had several recipes I had wanted
to try, and invited a few friends to come sample and critique. One new-comer to the group hinted
that he really would like to be able to cook along with me.
So rather than getting everything
mostly done ahead, I waited until everyone was there and we all pitched in to
make several new dishes. Some you will
see later. A couple you will never
see. That’s just the way it goes.
What an interesting experiment. By the time we’d finished, I do believe that
every pot, pan, wooden spoon, spatula, whisk, prep bowl and potholder in the
kitchen had been used and was piled on my kitchen cabinets. We may have to rethink this “let me help”
idea.
But this soup is the dish that one
guest pronounced “best of show.”
It was wonderful done with butternut
squash, but it does take some time to peel; using a vegetable peeler is the
best way to go. It’s an awkward shape to
deal with as well. You could also use
another winter squash, such as acorn or pumpkin. Or even, I think, canned pumpkin; two
16-ounce cans of pure pumpkin (NOT pumpkin pie filling, which is pre-spiced)
should do the trick.
I’ve used the chipotle Tabasco sauce
often. It’s not as hot as the original
red variety, and gives a great smoky flavor to this soup.
We had it as a first course, but it
would make a great winter supper, either as is, or with leftover shredded
chicken added. Some sort of nice green
or vegetable salad and some crusty bread and you’ve got dinner!
SOUTHWESTERN
BUTTERNUT SQUASH BISQUE
1
medium butternut squash, about 4 pounds
4
cups chicken or vegetable stock
1
medium onion, peeled and chopped
1
teaspoon ground cardamom
1
teaspoon ground cumin
1/4
teaspoon freshly grated nutmeg (or 1/2 teaspoon pre-ground nutmeg)
1
cup heavy cream
3
tablespoons chipotle Tabasco sauce, or to taste
2
ripe plum tomatoes, seeded and diced
1
ripe but firm avocado, diced
3
green onions, thinly sliced, including some of the green part
The
juice and zest of one lime
Cilantro,
for garnish
Peel the squash with a vegetable
peeler. Cut in half lengthwise. Scoop out and discard the seeds. Cut the squash into 1” cubes. In a large saucepan or Dutch oven, bring the
stock to a simmer. Add the squash, cover
and simmer until the squash is tender, about 15 minutes.
Meanwhile, in a heavy skillet over
medium heat, melt the butter, Add the
onion and cook until soft and translucent. Add the spices and continue to cook,
stirring frequently, another couple of minutes.
Scrape this mixture into the pot with the squash.
Simmer to soup for another 10
minutes or so. With a hand blender or in
a blender or food processor, pulse several times to just barely puree the
squash. A few small chunks left in will
give a pleasant texture to the soup. Add
the cream and Tabasco sauce. Taste and
add salt if desired.
In a small bowl. combine the tomato,
avocado, green onions and lime juice and zest.
When ready to serve, bring the soup
to a simmer. If necessary, add stock to
thin to desired thickness (this should be a thick soup). Ladle into soup bowls. Garnish with the tomato mixture and a few
leaves of cilantro. Serves 6-8 as a
first course, or 4 as a main course.
