I love butternut squash, which is why I have two of them sitting on the counter. In today's newspaper, there was a recipe for a chipotle-flavored butternut squash bisque. Since I had all the ingredients on hand except the chipotle peppers, I decided to try it, and it gets the honor of being the first post now that Recipe Geek is a stand alone blog and no longer part of my other blog. It also sounded healthy and tasty, since it's just veggies and broth. Oh yeah, and sour creme on top, except that I forgot to buy some.
I have never made butternut squash soup before, mainly because I like the squash so much I usually just eat it plain.
The squash was roasted for about 40 minutes. While it was roasting, I diced some carrots, celery, and onion, and sauteed for about ten minutes, and then added some minced garlic and sauteed for another minute or so before quenching it with some chicken broth. I then pulled the squash out of the oven and attempted to scrape the flesh away from the skin. This was a pain in the ass; next time I will let it cool longer. After I had transferred the bulk of the squash to the soup pot, I was left with a pan full of shreds of skin with bits of squash attached. (I ate them and they were mighty tasty, so it wasn't a complete loss.) The soup was then simmered for half an hour, and then I added a bit of minced chipotle chile and pureed the soup in the blender.
I skipped the roasted squash seeds since that was too much work. Likewise, I forgot to buy sour cream so I used yogurt instead. This was mixed with a little bit of chipotle chile and a dollop of it was served on top of the soup.
The soup was tasty and the chipotle flavors mingled well with the squash. However, if I make it again I'll leave out the carrot and celery, since those flavors clashed with the overall taste of the soup.