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Posted on Sat, Nov 17, 2012 : 7:19 a.m.

Soup offers a fresh take on squash at Thanksgiving

By Staff


Squash bisque with pan roasted corn salsa.

AP Photo | Matthew Mead

ALISON LADMAN, Associated Press

There's little question about it — butternut squash belongs on the Thanksgiving table. But that shouldn't lock you into the two tried, true and overdone means of preparing it — mashing and roasting.

For something a little different this year, we decided to turn our Turkey Day butternut into a rich and creamy bisque. It comes together quickly and even can be prepared a day ahead. To do so, follow the recipe except for adding the cream. When ready to reheat, do so over low heat, then stir in the cream.

We like the bisque topped with the pan-seared corn and cherry tomato salsa, but you also could toast pumpkin seeds and sprinkle some of those over each serving. Or even better — tamari-coated pumpkin seeds.



Start to finish: 45 minutes

Servings: 8

2 tablespoons butter

1 large red onion, chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

4 cups cubed butternut squash

2 carrots, diced

1 quart vegetable stock or broth

1 tablespoon olive oil

1 cup frozen corn kernels, thawed

1 cup grape tomatoes, halved

1 tablespoon red wine vinegar

Salt and ground black pepper

1 cup heavy cream

In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, 7 to 8 minutes. Reserve 1/4 cup of this mixture. Add the ginger, butternut squash, carrots and bring to a simmer. Cook until the carrots and squash are very tender, 15 to 20 minutes.

While the soup cooks, make the salsa. In a skillet over high, heat the oil. Add the corn kernels and grape tomatoes and sear until browned, about 4 minutes. Remove from the heat and stir in the reserved onions. Stir in the vinegar, then season with salt and pepper.

When the soup is ready, transfer it, working in batches, to a blender and puree until smooth. Return the pureed soup to the pan and stir in the cream. Season with salt and pepper. Serve topped with the salsa.

Nutrition information per serving: 220 calories; 140 calories from fat (64 percent of total calories); 16 g fat (9 g saturated; 0 g trans fats); 50 mg cholesterol; 18 g carbohydrate; 3 g fiber; 6 g sugar; 3 g protein; 100 mg sodium.



Sat, Nov 17, 2012 : 4:51 p.m.

I don't think the 100 mg sodium figure is correct, unless the vegetable broth or stock is the low-sodium variety and the butter unsalted. The recipe does not state that the low sodium/unsalted versions are to be used. Otherwise, I think the sodium per serving would be more along the lines of 400 mg, still on the lowish side for most soups, especially squash soup.


Sat, Nov 17, 2012 : 2:36 p.m.

Sounds yummy. We've also used parsnips instead of carrots and have an unusual (somewhat less classy), but tasty topper--crushed Cheez-Its. My kids love it and eat the soup! (I'm embarrassed by my username, but don't know how to change it. I made it up one time to mock some of the commenters on, but don't comment often enough myself to figure out if there is a way to change it)


Sat, Nov 17, 2012 : 2:37 p.m.

Nevermind, I must have successfully changed it at some point. It used to be "myopinionismoreimportantthanyours".