"MrFalafel" > wrote in message
om...
> "XwomX" > wrote in message
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
>
> Butternut Bisque
>
> 6 cups water
> 6 cups butternut squash, peeled and cubed (about 2 1/2 lbs)
> 3 cups potatoes, diced (Yukon Gold if available)
> 1 large onion, chopped
> 8 cloves garlic, minced
> 14oz can Mexican style stewed tomatoes (diced tomatoes mixed with a
> bit of cumin and oregano)
> 1/4 cup nutritional yeast
> 1 tsp dried thyme
> 1/4 tsp ground sage
> 1/8 tsp white pepper
> generous sprinkling of fresh ground nutmeg
> 1/3 cup mellow white miso
> 1/4 cup dry sherry
> 1 tbsp tamari
>
> Place water, squash, potatoes, onion and garlic in a 6 quart saucepan
> and bring to a boil. Reduce heat to medium and cook 30 to 45 minutes
> or until the vegetables are tender. Remove 3 cups of the veggies to
> the bowl of a food processor and add the stewed tomatoes and
> nutritional yeast. Process the mixture to a thick puree. Return the
> puree to the soup and add the thyme, sage, pepper and nutmeg.
>
> In a separate bowl, blend the miso with the sherry and add to the
> bisque with the tamari. Reduce heat and simmer 5 minutes or just until
> the bisque begins to bubble. Do not boil. Serve with a crusty
> sourdough bread.

I think you should call yourself "MrReceipe" rather than "MrFalafel"!