We just returned from an absolutely marvelous trip to North Carolina. It was a work trip for my husband, and I tagged along.
Turns out beach-town-tag-alongs lie somewhere between bliss and euphoria.
This was the first time North Carolina and I met. We got along just fine:)
During our trip we crossed paths with such wonderful people, meeting up with friends, old and new. I feel refreshed by these interactions, as well as the good dose of sun and sand. Hopes are high, to make it back someday.
We’ve since returned to Brooklyn, and I spent most of yesterday getting settled back in. Figured it was time to do some cooking!
My butternut bisque has become a weekly dinner for us, over the past couple of months. The first time I made it, I stuck with a pure approach. It turns out we really enjoy the simplicity that this bisque celebrates.
1 TBSP butter
1 medium sweet onion, chopped small
2 garlic cloves, finely minced/chopped
1 + 1/4 tsp salt (used separately)
1 butternut squash, baked (instructions below)
(approx) 2 cups chicken or vegetable broth, low sodium
1 TBSP olive oil
First, pop the squash in a 350 oven. You must first cut it in half (the tall way), scrape out the seeds, lace it in a pan face down, and pour some water in the pan (about 1/2 inch of water.) This should bake 1 – 1.5 hours, until soft.
When the squash is nearly done, you’ll sauté the garlic in butter for a couple minutes. Brown it up. Add onions for a good bit of time to get them softened, lightly browned. I do a small pinch of salt in the sauté, 1/4 tsp.
Once both of these components are complete, scoop out the flesh of the squash into a blender. Add the onions and garlic, broth, olive oil, and remaining 1 tsp salt.
The amount of broth depends on the size of your squash.. start with less, continue to add more until desired consistency is achieved.
Blend everything until smooth. 1 minute should do the trick!
At this point the soup would still be warm, but we prefer it really hotttt.
If you prefer the same, dump it into a pot on the stove on medium heat, stirring here and there. Serve with a parsley garnish, or just dip in!
from my Tiny Kitchen,