One year on a trip to North Carolina in the fall we visited a small college town. There were quaint shops featuring local artists. There was a bakery with artesian breads and baked goods. My favorite stop on this cool, damp day was a café that featured Squash Bisque. We had a cup of that with a homemade roll and took a seat by the window to enjoy the view. I remember how it warmed us through. When I returned home, I started searching for a recipe. This is the one that came close, and with a little tweaking, it became a favorite. I’m sure it would be something Mimzie would have created. Enjoy!
2 medium carrots, sliced
2 ribs celery with leaves, chopped
1 medium onion, chopped
¼ cup butter
2 lb. butternut squash, peeled and seeded, then cubed, about 6 cups
4 cups chicken stock or broth
½ tsp salt
½ tsp ginger
¼ tsp pepper
½ cup half & half
Roasted pumpkin seeds or chopped pecans for garnish
Sauté carrots, celery & onion in butter for 10 minutes until tender. Add prepared squash, broth, and ginger. Bring to a boil.
Reduce heat and simmer about 25 minutes until squash is very tender. Set aside and cool to room temperature.
Mash with a potato masher in small batches, or use a food processor to puree in small batches, until smooth.
Return to pan, heat through, adding half & half, salt & pepper. Do not boil.
Garnish with roasted pumpkin seeds, or chopped pecans if desired.
