Wednesday, October 17, 2012

Squash Bisque

Winter Squash Bisque

 15 lb. Pink Banana Squash from Tom's garden
This remarkably large Pink Banana winter squash from Tom's garden was substituted for the butternut squash in this soup recipe from my friend, Regis.  When I served the soup for myself at dinner last night with Tom, Dan and his friend, they asked for a taste, and then asked for a bowl of it for themselves.  Yes, this soup is one that has appeal to anyone who likes winter squash soup.  Tom added a drizzle of Half-n-Half and a few pine nuts to their soup bowls, while I reveled in it just as it was.  Today for lunch I added a swirl of kefir and finely ground pecans to dress it up for this photo. Hearty soups made with winter squash are the hallmark of autumn for me. The addition of a bosc pear and apple to this soup make it just different enough to give a new Pzazz to my array of fall squash soups.  

Pink Banana squash is a variety of winter squash that tastes similar to butternut squash. It is an earthy, dense, flavor-filled squash.  Similar to the butternut squash, it has a very thin skin, so if you purchase it in the store, it is an economical choice as opposed to the types of winter squash that have a thick skin that can't be eaten, yet you pay for it by weight.  But most importantly, butternut and pink banana varieties of winter squash that won't disappoint in taste and will keep in a cool place for weeks while I create more ways to use them.  

1 Tablespoon coconut oil
Seeded center of Pink Banana Squash
1 cup finely chopped onion
2# butternut squash, peeled, seeded and cubed
(2# squash= about 3 cups peeled, cubed)
2 medium bosc pears, peeled, cored and cubed
1 medium Granny Smith apple, peeled, cored,
  &  cubed
4 teaspoons lemon juice, divided
1 Tablespoon finely grated gingerroot
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne powder
1 (14 1/2 oz) can low-sodium chicken broth
1 cup apple juice
1 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

1.  In a large pan, heat the oil over medium-low heat.  Add the onion and saute 10 minutes.
2.  Add the squash cubes, pears, apple, 2 teaspoons lemon juice, grated ginger, cumin, curry powder, cayenne broth, apple juice, water, and salt.  Bring to a boil, reduce the heat, cover and simmer 30 minutes.
3.  Let cool slightly.  With a slotted spoon, transfer the cooked solids with a little of the broth to a blender or VitaMix.  Puree until very smooth and add the rest of the soup and puree all until very creamy texture is achieved.
4.  Stir in the remaining 2 teaspoons of lemon juice and the pepper.  Heat through.  

Nutrition per serving:
Squash patch in early summer
Servings per recipe: 8
Serving Size: 1 cup                                        
Calories: 121
Total Fat: 2 g
Cholesterol:  0 mg
Sodium: 95 mg
Total Carbs: 27 g
Dietary Fiber: 5 g
Protein: 2 g