Hint From Ken:
The butternut squash is often skipped over sitting there in it’s thick khaki skin in the produce section looking all boring but… it’s what’s on the inside that counts right? The bright yellow-orange flesh of the butternut squash is healthy and delicious and very versatile in the kitchen. Next time you are in the store grab a couple and make one of my favorite Hillbilly Supper Club recipes for this time of year. This week I am making a big pot of curried butternut squash bisque for my fellow cast members of I Love Kellie Pickler and a few other friends who are stopping by. I recommend pairing with a cold Good People Pale Ale and a football game!
What you will need:
2 butternut squash (halved and seeded)
2 tbsp unsalted butter
1 tart apple (peeled, cored and chopped)
1 medium white onion (diced)
1 celery stalk (chopped)
1 clove garlic (chopped)
5 cups chicken (or vegetable) broth
1/2 cup heavy cream
1 tablespoon chopped fresh thyme
4 teaspoons yellow curry powder
1 teaspoon chili powder
1/2 teaspoon ground nutmeg
2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
Extra virgin olive oil
Preheat oven to 425 degrees
Arrange halved squash on a roasting pan lined with parchment paper or tin foil and brush with olive oil
Place in oven for 45 minutes to an hour or until tender when pierced with a fork.
Remove from oven and allow to cool.
While squash is in the oven…
Heat butter in a stock pot, on medium high setting.
Sauté garlic for 30 seconds then add onion, celery and apple
Stir in chili powder and curry powder… continue to cook until onions translucent (about 6 to 7 minutes)
Scoop the roasted squash out of it’s skin with a spoon and add to pot with cooked apple onion mixture and stir
Then add broth to pot
Bring to a quick boil then immediately reduce to medium low setting
Let simmer for 30 minutes
Use an immersion blender to puree into a bisque. You can puree in a blender on a low setting if you prefer then transfer back to pot
While continuing to simmer on low heat, add cream, salt, pepper, nutmeg and fresh thyme and stir well.
Transfer to bowls, drizzle with olive oil and garnish with fresh tarragon leaves.*
*Try adding a dollop of Daisy Sour Cream
© Hillbilly Supper Club 2016