postimg
Jan 2011 17

Don’t be undone by the fancy title – a bisque is really just a pureed vegetable soup. Perfect for this time of year, which, to me, is all about comfort food. It’s when I reach for recipes that are homey and familiar. I don’t want to fiddle with complicated or fancy recipes, I simply want to take solace in the kitchen, lingering over a bubbling pot and mindlessly stirring away at something that will fill my belly with warmth. Sweet roasted garlic, butternut squash with edges tinged caramel, and the earthy fragrance of cinnamon, cumin and coriander – this soup fits the bill perfectly for winter. Serve it with crusty bread and you have a light but sustaining dinner. You can make it dairy by substituting whole milk for the soy milk and vegetable stock for the chicken stock.

You will need:

1 butternut squash (weighing about 2lbs)
1 small head garlic
vegetable oil spray

1 tsp ground coriander
1 tsp hot Hungarian paprika
1 tsp cinnamon
1/2 tsp cumin
1/4 tsp curry powder
1½ c chicken stock
3/4 c plain soy milk (I like PC Organics and So Good original)
2 tsp lemon juice
salt and pepper to taste
1/4 c chopped fresh cilantro or chives (to garnish)

Preheat your oven to 400°F.

If your squash is really tough, puncture the skin with a knife and microwave it on high for 4-8 minutes to soften.

Allow the squash to cool, then cut it in half and scoop the seeds out with a spoon. Spray or brush the cut sides with oil and place, cut side down, on a sturdy baking sheet. Peel the papery outer skin from the garlic bulb (but don’t separate the cloves), slice just the root end off, and wrap the bulb in aluminum foil. Place it on the baking sheet with the squash and bake till both are soft, about 40-50 minutes. Allow the squash and the garlic to cool.

Sqeeze the garlic pulp out of the skins and into a blender. Add the squash pulp (scoop it out with a large spoon) and the spices. Puree, drizzling in the chicken stock and soy milk until you’ve reached a consistency you like.

Transfer the soup to a pot and add the lemon juice and salt and pepper to taste. Bring to a simmer over low heat and serve hot, with a sprinkling of choppped cilantro or chives to garnish.

Serves 4, generously.

Be Sociable, Share!

Your thoughts?