Butternut bisque recipe

March 7, 2018 | Viewpoints | Volume 22 Issue 06
Barb Draper, Editorial Assistant
It takes commitment to use up 18 large squash. Pictured with the squash is April Klassen. (Photo courtesy of Erin Froese)

Last fall when Erin Froese and her household received the gift of many large squash they had trouble using it all up. They made a couple large pots of Butternut bisque and invited their neighbours to join them for a winter soup night. See the story by Erin Froese at canadianmennonite.org/stories/squash-main-course-fellowship

Recipe is from Simply in Season, Tenth Anniversary Edition.
2005, 2009, 2015 by Herald Press, Harrisonburg VA 22801.
All rights reserved. Used with permission.

Butternut Bisque

2 tablespoons butter
1 medium onion (chopped)
1 cup / 250 ml carrots (diced)
Melt butter in a large saucepan. Add onion and carrots and sauté over medium-low heat for 5 minutes.

3 cups / 750 ml chicken or vegetable broth
Add, cover and simmer for 10 minutes.

2 cups / 500 ml winter squash (cooked)
½ cup / 125 ml plain yogurt
1 cup / 250 ml evaporated milk or additional plain yogurt
2 tablespoons maple syrup
Add and transfer mixture to a blender or food processor in small batches; purée until smooth. (Skip this step if a chunky soup is preferred.) Return to saucepan and cook over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder. Garnish with sour cream or plain yogurt.

—Submitted by Terri Carufel-Wert, Wisconsin

Recipe is from Simply in Season, Tenth Anniversary Edition. 2005, 2009, 2015 by Herald Press, Harrisonburg VA 22801. All rights reserved. Used with permission.

It takes commitment to use up 18 large squash. Pictured with the squash is April Klassen. (Photo courtesy of Erin Froese)

Sharing soup builds community. (Photo courtesy of Erin Froese)

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