Monday, October 10, 2011

Best Fall Soup Ever

Anna helped me make this soup yesterday afternoon.  It was SOOOO good.  Seriously good.  Seriously fall.  Savory soup with just the right amount of sweetness... and very yummy.  And very healthy - the only fat in the entire recipe is the 2Tbs. of butter you cook the onions in - and the 1/2 cup of milk.  (A side note - I didn't figure out the Weight Watchers points - but I imagine they would be very low - since it's basically vegetables and low-sodium chicken broth.)

So I had to share the recipe for all my cooking friends:

Butternut Squash and Pear Bisque

1 onion chopped
2 Tbs. butter
1 butternut squash, peeled and cubed
1 anjou pear, peeled and cubed (these are not in season 'round these parts - so I substituted 2 bosc pears)
1 carrot or parsnip, peeled and cut into chunks (I used a carrot - I'm still scarred from my experience eating parsnips as a small child)
1 Tbs. honey
1 quart low-sodium chicken broth
salt and pepper to taste
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup whole milk or cream (we used whole milk)

Garnish:  4 ounces sharp white cheddar grated
Sourdough croutons*

In large pot, saute onions in butter on med-low heat until soft (do not allow to brown).  Add cubed squash, pear, and carrot, and saute a few minutes more.  Add chicken broth, honey, thyme, salt, and pepper - increase heat to high and bring to a boil.  Once it reaches a boil, reduce heat to low and simmer 15 minutes until squash is very tender.

Working in several batches, puree soup in blender, or (what we did) blend in the pot with an immersion blender. 

(I added an extra step here - and strained the soup through a fine mesh strainer.... the immersion blender did a great job - but I wanted no texture - just pure creamy goodness.)

Return soup to pot and heat through - keeping on low.  Stir in milk.  Check seasoning and add salt and/or pepper as needed.

Garnish with grated cheese and sourdough croutons.

*2 slices day-old sourdough bread cut into 1" cubes
olive oil to coat
kosher salt

Toss bread cubes in enough olive oil to coat - sprinkle with salt.  Bake at 350 degrees for about 10 minutes until lightly browned (make sure to watch the oven - so you don't burn them.)


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