Hubbard Vegetable Bisque
(from draffana’s recipe box)
25 October 2009
I used butternut squash; I chopped everything in the food processor; I used white pepper; I used an immersion blender to puree squash.
This is a nice marriage of flavors.
Source: Horn of the Moon ckbk (from RecipeThing user kylerhea)
Serves 8 peopleCategories: soups fall squash mushrooms broccoli kale
Ingredients
- 5 cups water or stock
- 6 cups peeled and cubed Hubbard Squash
- 5 Tbs butter
- 1 cups diced onions (2 onions)
- 2 cups chopped broccoli, stems and florets
- 4 cloves garlic, minced (1 Tbs)
- 1 tsp leaf thyme
- 1 tsp basil
- 11/2 cups sliced mushrooms
- 1 cup chopped kale or spinach
- 4 Tbs unbleached white flour
- 1 cup heavy cream
- 1 tsp salt
- Dash of black pepper or to taste
Directions
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1) Bring water or stock to a boil in a 4-qt soup pot. Add squash and cook on medium heat, covered, until nice and tender (about 20 minutes).
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2) Melt 1 Tbs of butter in a 10-inch frying pan and saute onions and broccoli with garlic, thyme, and basil over medium heat. When onions begin to brown and become tender, add mushrooms and cook a few minutes more. Set aside.
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3) Puree squash in blender or food processor, leaving just a few chunks. Return to soup pot. Add the sauteed vegetables to pureed soup, along with kale or spinach, and simmer uncovered.
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4) In the same fry pan in which you sauteed the vegetables (no need to wash it), add the remaining 4 Tbs butter and melt on low heat. When melted, add flour and cook on very low heat, stirring occasionally, for a few minutes. Slowly add cream, stirring well with a whisk. Then add the mixture to the soup. Continue to simmer for 10 minutes or more. Add salt and pepper and serve.