Steaming Sweet Butternut Bisque
Recipe from
Midwest Living
This autumn side dish combines leeks, garlic, and butternut squash in a pureed hot soup that's studded with corn and seasoned with cumin and nutmeg.
Servings:
10 to 16 side-dish servings
Prep Time:
35 mins
Total Time:
1 hr
Ingredients
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1 tablespooncooking oilsee savings
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3 mediumleeks (white part only), coarsely chopped (about 1 cup)see savings
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2 large clovesgarlic, mincedsee savings
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1 largebutternut squash, peeled, seeded and cut into 2-inch chunks (about 7 cups)see savings
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4 to 4-1/2 cupschicken stock or reduced-sodium chicken brothsee savings
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1/2 teaspoonground cuminsee savings
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1/2 teaspoonfreshly grated nutmegsee savings
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1/2 teaspoonsaltsee savings
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Freshly ground peppersee savings
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1-1/4 cupscanned or frozen whole-kernel corn, thawedsee savings
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3 tablespoonswhipping creamsee savings
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Fresh chives (optional)see savings
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Whipping cream (optional)see savings
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Directions
1.
Heat cooking oil in a 3-quart saucepan over medium-high heat. Add leeks and garlic. Cook, stirring frequently, until the vegetables are tender.
2.
Add the squash, 4 cups of the stock, the nutmeg, cumin, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 25 minutes or until squash is very soft.
3.
Strain vegetables, reserving cooking liquid. Put vegetables in batches in a blender container or a food processor bowl. Cover and blend or process until smooth, adding a little cooking liquid, if needed, to make the mixture a very smooth puree.
4.
Return puree to saucepan with reserved cooking liquid. Add the corn and the 3 tablespoons cream; stir until combined. If necessary, stir in enough of the remaining stock to make a medium-thick consistency. Adjust the seasonings and heat through. Serve hot, garnished with some additional whipping cream and chives, if you like. Makes 10 to 16 side-dish servings.
Make-Ahead Tip
To make the soup ahead, tightly cover and refrigerate for up to 3 days or freeze it for up to 3months.
Nutrition information
Per serving: Calories 65, Total Fat 2 g, Cholesterol 4 mg, Sodium 308 mg, Carbohydrate 10 g. Percent Daily Values are based on a 2,000 calorie diet.
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