"I am a student in culinary school and also a volunteer at the local farmers' market. I enjoy creating dishes such as this soup using fresh seasonal vegetables when they first appear at the market." —Katy McNulty, Sewickley, PA
Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.
Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.
Very simple, delicious soup. We used reduced fat buttermilk instead of fat free which made it a bit creamier. I would recommend getting precubed butternut squash or cutting the squash down the middle and roasting first before harvesting the fruit.
This is really easy and quick to make. I probably use a 1.5 - 2 lb. butternut squash, vegetable STOCK as its got more flavor and since I can never find fat free buttermilk, I use the low fat 1% kind. I also add about 1.5 TBSP of brown sugar. Instead of transferring to a blender I just use a hand stick blender right in the pot and it works just fine. Very good!
This is a good recipe. I recommend some paprika when roasting the squash though. The butternut flavor is subtle and the buttermilk adds a nice tang. Not something I'd make for kids, but good for adults.
I quite liked this bisque - thought the taste was very subtle. Even my husband who does not like buttermilk liked it a lot. I am making it again this week. It is a good every day meal. I did not alter the recipe. The only downer is peeling the butternut.
I found this to be quite tasty - sweet, creamy and slightly spicy. But I doubled the amount of squash, as 1 lb. had cooked down to 6 oz. after roasting and would have made for a thin bisque. I would make this for soup-and-sandwich/salad lunches and for company.
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