Ready, Set, Cook…

My friends and family have been asking me to start a blog for quite some time.  Some just want an easier way to access my recipes, some are looking for tips on how to plan a weekly menu or even a party menu and others just think I have some special secret to weight loss/management.  No matter the reason, here I am.

So, where to start?  Maybe with the 40lbs of butternut squash that I got from my local CSA!  Who knew how much squash that would be?  Certainly not me… (this is only half of it)!!!

Butternut Squash Chipotle Bisque

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
6 cups chicken broth
Salt                                                                                                                      3 tsp minced canned chipotle chiles in adobo
1/2 cup sour cream

1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the pulp.
2. Grease a glass baking dish or baking sheet with 1 tablespoon olive oil.  Place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
3. Heat the remaining 2 Tbsp oil in a large, heavy pot over medium high heat. Add the onion, celery and carrot and sauté for 10 minutes. Add garlic and sauté for 2 minutes.
4. Scoop the flesh of the squash into the pot and stir. Add chicken broth and bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes or until the vegetables are very tender.
5. Puree the soup in batches in a blender, or with a hand held blender until smooth.  Return soup to the pot and keep warm over medium-low heat.  Mix in 2 teaspoons of the chipotle.
6. In a separate bowl, stir 1 teaspoon of the minced chipotle into the sour cream. Season with salt and pepper.
7. Transfer the bisque to individual soup bowls and top each with a dollop of chipotle cream.

Makes 8 servings