Silky Butternut Squash Bisque

This is truly a super winner! You may think you don’t like squash, BUT give this a try and I promise you, you will make it often.

• 1 large butternut squash, peeled and cubed  (1″ – 1  1/2″)
• 2 stalks celery, peeled and chopped
• 1 clove garlic, smashed
• 1 medium onion, chopped
• 2 carrots, chopped
• 50 g butter
• 2 tbsp. vegetable oil
• 2 litres vegetable stock
• 1 tbsp. flour
• 250 mls whipping cream

Preheat oven to 375 degrees. On a large baking sheet, place cubed squash in one layer and bake for 45 min. Let cool, remove from pan and deglaze.

Heat a large pot over medium heat, then add 2 tbsp. vegetable stock. Now add the celery, onions, garlic, carrots and stir, cooking until soft.

Add the flour and continue stirring and cook a further 2 minutes. Add the stock , cream, squash and deglazed juice. Bring to a boil then turn down the temperature and simmer for about 50-60 minutes.

With a hand held emulsifier, (I call it a motorboat blender) blend until very, very smooth and strain*, making sure to press it all through. If there is any pulp, simply discard. Garnish with Creme Fraiche (recipe below).

* If  you use your blender,  you may have to strain this bisque, otherwise, it is not necessary. It is sooooooo smooth.

Creme Fraiche

• 3 parts whipping cream
• 1 part buttermilk

Stir together until well combined. Put in a glass jar or container, cover with saran wrap and poke a few holes in the saran. Sit it on the counter for 2 nights then refrigerate for up to 1 week. (If this is summertime, only sit it out for 1 night).

This is truly sumptuous and oh, with the left over buttermilk, maybe your perfect husband will make pancakes the next day. Yup! mine did. Gotta love that man!