A N D E R S O N F A R M E R S M A R K E T

BUTTERNUT SQUASH BISQUE

Serves: 6

Ingredients:

1 medium Butternut Squash (about 2 pounds)

1 Yellow Onion, diced fine

1 Celery stalk, thinly sliced

1 Carrot, shredded

1 Jalapeño, seeds removed and diced fine

2 cloves Garlic, minced

1 cup Water

2 cups Chicken or Vegetable stock

3/4 cup low fat Milk

1/2 cup fat free Sour Cream

3 slices of Sour Dough Bread, cut into 1/2 inch cubes

3 tablespoons Olive Oil

1 tsp. fresh Sage leaves, chopped fine

Salt and fresh Black Pepper

Cooking Instructions:

For the Bisque:

Peel squash and remove the seeds. Cut the squash into 1/2-inch chunks and set aside.

Add 1 tablespoon olive oil to a medium saucepot over medium-high heat. Add onion, celery, carrot, 1 clove garlic, and sage. Stir to coat. Cook until the onion begins to brown, stirring occasionally. Once browned, add the squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender. Turn off heat, cover, and let soup cool slightly while you prepare the croutons and sour cream.

Once slightly cooled, use a standard or immersion blender to puree the soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Add in the milk and stir through.

For the Spicy Sour Cream:

In a medium saute pan over medium heat, add 1 tablespoon of olive oil and the jalapeño. Stirring often, cook the pepper until it becomes soft. Once soft, transfer the pepper to a bowl with the sour cream and stir through. Set aside.

For the Croutons:

To the same pan that you had cooked the jalapeño, add the remaining tablespoon olive oil, the garlic, and the bread cubes. Toss to coat and cook until the bread begins to brown on each side. Once browned, remove the pan from the heat.

Serving Suggestions: Ladle some of the bisque into a bowl and garnish with a spoonful of the spicy sour cream and croutons.