Tuesday, February 17, 2009

Butternutty Bisque

We had a butternut and some cream... and Epicurious decided that I should make this:


They were so right. My alterations:
  • Our butternut was probably only about 3 lbs, so
  • I only roasted one bulb of garlic. And we didn't have any foil so I just put it in an oiled casserole dish with a lid-- it worked great.
  • I baked the butternut (in the oven with the garlic) instead of peeling and boiling it, then just scooped it out of the skin to blend with the other ingredients.
  • I used homemade chicken stock instead of canned, naturally.
  • Instead of fresh thyme I used 2 tsp dried, and
  • added a tsp or two of cayenne for kick.
Some of the reviewers on Epicurious mentioned that the soup doesn't need the cream, and they're right. I had one bowl of it cream-less right after I made it, but then added it to the leftovers because it needed to get used. Either way, it's delicious! Fairly easy too; the oven does most of the work.

P.S. I swear all of the post titles won't have "nutty" in them. But I couldn't resist this one...


  1. and why shouldn't you have a pun in each of your titles?!

  2. so, I just made this, and it is delicious. I don't quite understand the reasoning behind chilling it for 2 hours, it is delectable warm. I am curious as to how you cooked yer squash- just shove it in the oven for 40 minutes on a pan, or was there more finesse involved?

    also, this is the first time I roasted a full bulb of garlic. I was wondering how Josh's mom make that garlic sauce (apparently its just mashed garlic, used on chicken strips). I will have to do that more often.

    possibly a nibble to much sage for my taste, but I think I made a smaller recipe than the call for.