1 to 2 chopped fresh sage leaves, or 1/2 tsp dried
1/2 tsp salt
1 tbsp freshly squeezed lemon juice
1/2 cup whipping cream
fresh coriander
Instructions
Peel, seed and cube squash. Pierce into squash's hollow area with a knife or skewer; remove skewer then microwave the whole squash for 4 to 5 minutes to soften skin.
Heat butter in a large saucepan over medium heat. Add garlic; saute 3 minutes or until garlic is lightly browned on both sides. Add onion, carrot and celery; cook 5 minutes, stirring occasionally. Add squash, stock and chipotle chile. Bring to a boi; reduce heat and partially cover. Simmer 20 to 25 minutes, stirring occasionally, or until vegetables are soft. Add sage and salt; simmer 5 more minutes. Stir in lemon juice.
Puree in batches in a blender or food processor. Taste and if needed, add more salt. When ready to serve, heat soup until hot. Ladle into bowls; top each serving with a drizzle of whipping cream. Garnish with a sprinkling of chopped coriander.
Originally Submitted
2/22/2012
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You can add this Smoky Squash bisque recipe to your own private DesktopCookbook.
