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Butternut Squash Bisque

Reviewed: Feb. 7, 2014
I've never made butternut squash soup before this came out nicely-- I easily got 4 servings. This recipe can take more than 1 hr to make if you pre-roast your squash.The second time I made it I cooked it in the microwave for 10 min with poked holes,1" water. I used 1 butternut squash which was enough for the proportions I used(approximately 9" long,9"around) If you forget to take out your seeds beforehand it can be done after. I recovered 2-1/4 cups of squash innards. I started on the stove after the squash was done in the oven. I cooked 1 onion (I love onions) in no more than 1tbsp of unsalted butter for 5-10 minutes; then I threw in my 3, small-ish rainbow carrots (also about 9" in length). It took me a while to scoop out all of the butternut squash innards, but they were super-soft, and I just stirred them in with the carrots and onions gradually, so the ingredients were together without stock for longer than usual. For stock: I poured in 3 to 3-1/2 cups of cold tap water into my pot, stirred, and then put in 3 teaspoons of Knorr chicken bouillon. B/c of this, I used no extra seasoning (family/guests can season their own bowls). Heated for 15-20 min(again: my squash was already cooked-->less cook time). I poured the soup into individual cups and bowls to cool faster -> food processor. Took 1/2hr to cool; pureed; was great without cream (let folks add to own bowls). Added 2 tbsp of cream to 2-1/2"c of soup and it was great.
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Carrot and Fennel

Reviewed: Dec. 14, 2012
I agree with Sonia S.'s review: adding spices makes this unbelievably yummy. What I did differently was (1) I rubbed the stainless steel pot I was using with a stick of butter and cooked 1/2 of a diced onion until it was just browning and (2) added a little more butter (maybe 1 tbsp) when I put in the diced fennel. I cooked this for a little bit and then (3)added the carrots I had painstakingly grated (Grating added at least 6 min to the prep time for me)with no more than 1 tbsp of butter, making sure the pot was coated. After adding these three components I added (4) 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp garam masala, and then I added the 1/3 cup of cream (5) I didn't use the spices listed in this recipe, so I can't comment on their contributions to flavor. After stirring in the cream, I put a dollop onto a piece of plain bread (I didn't have any rice handy, which it would have been peRFEct with)-- it was pretty good except it was missing salt. (6) So, I added a light sprinkle--- no more than 1/8 tsp of salt which did the trick for me--- to the entire mixture-- and it became even yummier! I definitely recommend adding the spices and eating this with rice-- this is a wonderful recipe because of its simplicity and the ability to improvise with it, and still have it come out well.
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