Sunday, December 14, 2008

If by "sexy" you mean "soupy."

I need to just post this recipe, once and for all, before I forget and before it loses seasonableness. All I have to say about it: it's delicious; it's cheap; it's sophisticated; it's great for cold weather, football, and loneliness; you should make it.

Oh, and I believe it's called a bisque because the original recipe calls for a significant amount of whipping cream. Well, I can't afford no whipping cream, nor does this soup need it. I have made it about a dozen times and never once thought to myself, "Man, if only I had some whipping cream." (That thought does pop into my head a lot, but not this time.) Sadly, I think that, without the cream, this creation no longer qualifies as a sexy bisque, but as a soup. Not sexy. Just call it a bisque, and call it a night.

Recipe: Butternut Squash and Roasted Garlic Bisque

Adapted significantly from Epicurious. Serves 8. Reheats well in microwave and lasts about 5 days.

2 large butternut squash
2 heads of garlic
4 T olive oil, divided
2 C chopped onions
5 C chicken or vegetable stock (or, preferably, the turkey stock you made over Thanksgiving!)
3 T chopped fresh sage

Heat oven to 350 degrees. Cut both butternut squash in half, lengthwise. Wrap each half in aluminum foil and bake for about 20 minutes. Meanwhile, cut each garlic head crosswise. Brush exposed garlic cloves with olive oil, wrap heads in foil, and bake about 20 minutes. Remove butternut squash from oven, unwrap, and let cool. Heat remaining olive oil in a heavy pot over medium heat. Add onions. Meanwhile, peel squash and chop into 1-inch chunks. After onions have cooked about 10 minuts, add squash, stock and sage to pot. Bring to a boil; reduce heat and simmer uncovered until squash is tender, 20-25 min. Meanwhile, "unwrap" garlic by squeezing pulp out of cloves (and unpeeling if necessary). Squeeze all garlic pulp into a bowl and mash with a fork until smooth. Stir into soup. Puree half of soup in blender, or using an immersion blender. Return pureed soup to pot. Season to taste with salt and pepper.

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