lostcherree wrote in message ...
"XwomX" wrote in
news:wwFgb.40708$pl3.21345@pd7tw3no:

I once had a Butternut Bisque at a restaurant. It was rich and
creamy, topped off with a little drizzle of hazlenut oil.

I don't have a recipe, but it was so good, someone is bound to?


"lostcherree" wrote in message
...
I have a small jar of butternut squash puree... what could I go with
it ??

Heather


I was thinking about making a soup with it too, just what spices to add?

Heather

Here's a recipe you may want to use as a guide:

Butternut Squash and Ginger Soup

1 medium onion, peeled and chopped
2 cloves garlic, crushed
1 tbsp vegetable oil
7006 / 1 1/2 lbs butternut squash, peeled and chopped
2 tsp freshly grated ginger root juice
a pinch of freshly grated nutmeg
salt and pepper to taste
1 1/2 pints light vegetable stock

Sauté the onion and garlic in the oil for about 5 minutes, covered,
without browning. Add the butternut squash, ginger juice, nutmeg and a
little seasoning. Cover and continue to cook for a further 10 minutes,
stirring occasionally to prevent browning.

Add the stock, bring to the boil and simmer for 20 minutes or until
the squash is tender. Puree the soup in a blender or food processor.
Reheat to serve. Garnish with chopped chives, freshly grated nutmeg or
a swirl of soy cream if so inclined.