Winter Dinner Party pt. 1 of 3: Butternut Squash Bisque

The best part about cooking is sharing. As lucky as I am to have a resident taste-tester who is always willing to give me feedback (as long as there's no broccoli involved), I most enjoy cooking when there is a promise of a potluck, dinner party, or guests in town. Eating food is such a communal activity. So many social gatherings are centered around eating together. It is perhaps one of our oldest traditions as humans: gathering around the fire, cooking and eating. So, to celebrate the end of the holidays and Javi's visit to Baltimore, we built ourselves a fire, and gathered around to eat.

Menu

Spinach Maple Salad
Fresh Sourdough Baguettes and Soup Sticks
Butternut Squash Bisque
Torta Salata (Mike Ciancio's "Salty Cake")

I have been dying to make this soup since I got the October issue of Better Homes and Gardens. Thanks to my new blender...it was a success.

Butternut Squash Bisque
from BHG October 2009

2 1/2-3 lb. butternut squash
1/4 cup butter
1 medium onion, chopped
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored, and chopped
1 48 oz. box of reduced sodium chicken broth
1 cup apple cider
2 canned chipotle peppers in Adobo sauce, coarsely chopped
1/2 cup sour cream,
3 oz. smoked Gouda, finely shredded
Crumbled cooked bacon and shaved Gouda

Peel, seed, and cube butternut squash. In a large heavy pot, melt butter over medium high heat. Add fresh squash, onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and chipotle peppers. Bring to a boil, reduce heat. Cover and simmer for 25 minutes or until vegetables and apples are tender. Remove from heat, and cool.

When slightly cooled, puree in batches using a blender. Return to saucepan. Stir in sour cream. Heat through. Remove from heat and stir in shredded Gouda until melted. top with bacon and cheese.



Soundtrack: Ella!!