"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

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.

(MrFalafel) wrote in
om:

> 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.

yaya ... this first one sounds just right for me

I'll have to make it tomorrow

Heather