Don’t you just love a happy accident?
A few weeks ago, I tried a trend I’ve seen explode in the blog world: Butternut Squash Mac and Cheese. Perhaps it’s my Birmingham roots, but I trust the locals when it comes to experimenting: You rarely go wrong with Southern Living and Cooking Light recipes. And so I made this lovely B-Mac-N-Cheese, which was incidentally delicious in its final, unadulterated form.
But as I made the sauce, I noticed that, pre-cheese, it would make a lovely soup, all on its own. And so on a lazy day, I brought out the recipe and set out on a brave attempt to feed Vore a vegetarian lunch. I’m pleased to announce a success.
Butternut Squash Bisque
12 oz (or approximately 2 1/2 cups) cubed butternut squash
1 cup skim milk
3 cups veggie broth (or 3 cups water and 1 bouillon cube)
1/2 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 medium shallot (approximately 2 tablespoons), minced
2 tablespoons sour cream or Greek yogurt
1 cup cooked canellini beans
In a saucepan, bring the veggie stock, milk and butternut to a low boil. Reduce heat, and simmer over medium low for 25 minutes, or until the squash is tender.
Meanwhile, saute the olive oil, garlic, ginger and shallot until the shallots are translucent and the garlic lightly browned.
Dump the cooked squash and it’s liquid, shallot mixture, sour cream and beans into a high speed blender or food processor. Blend and enjoy.