Fall has arrived! And so have all the autumn inspired recipes! Pinterest may be loaded with every seasonal recipe out there but I actually found this recipe hidden away in my email. It was this time LAST year, that I had been looking for fall inspired recipes, and Mrs. Judy Quabius from WI had emailed me an amazing recipe for Butternut Squash Bisque. I'd say it meets all the requirements I was looking for: seasonal ingredients, warm & comforting, and great for freezing and leftovers. I of course have learned over the past year and a half to "tweak" recipes as my knowledge of proportions and seasonings has grown. It's a bit of a learning curve, but it definitely helped in this recipe.
With out further adieu, here is the recipe!
In small bowl mix together:
3 Tblsp. brown sugar
1 1/2 Tsp. salt
1 Tsp. dry mustard
1 Tsp. black pepper
1 Tsp. onion powder
1/2 Tsp. cinnamon
3/4 Tsp. garlic powder
1/2 Tsp. ground mace
1/4 Tsp. ground nutmeg
Peel & Seed 1 large or 2 medium butternut squash. Grate enough butternut squash to make 3 cups. Cut rest of squash into cubes (should be about 2 cups).
**I only ended up using one of these squash**
3 Tblsp. butter
1 cup chopped onion
1 cup chopped celery
3 cups chicken broth
2 cups heavy cream ( I substituted some of the cream with evaporated milk to make it a little healthier)
3 Tblsp. chopped parsley (optional)
6 slices of bacon, cooked and diced + 1 tsp of bacon grease
Melt butter in soup pot. When sizzling, add onion, celery, and grated squash. Cook and stir for 15 minutes. Stir in 3 Tbslp of seasoning mixture.
(Recipe adapted from Shoreline Restaurant in Gills Rock, WI)
Happy Fall to you all! And watch out for some more fall favorites! If you have a recipe you'd like me to try or would like to see a certain autumn inspired recipe, please let me know!!!