Spicy Squash Bisque
Here is a delicious and soup guaranteed to warm you from the inside out. This recipe was created by the renown chef, Kathy Casey, who hails from Seattle, where I live. It's very rich! For a less caloric version, see my substitutions in brackets.

serves 6-8
(make creme fraiche the night before--for instructions, see last ingredient)

Ingredients:

• 3 Tbs butter
• 2 1/2 cups squash peeled and cubed, such as Hubbard, Acorn, etc. (I use butternut)
• 1 small onion, finely diced
• 2 shallot onions, finely diced
• 1 tsp ground cardamom
• pinch of cinnamon, pinch of cumin
• 1/4 tsp nutmeg
• 1 tsp ground coriander
• 1/2-1 cup pumpkin puree
• 3 cups good and rich chicken stock  [may use canned, low salt chicken stock]
• 1/2 tsp salt (to taste)
• 1 carrot, sliced in 1-inch pieces
• 1 leek, white part only, sliced in 1-inch pieces
• 1 cup celery, finely diced
• 1 cup canned or frozen corn
• 3 Tbs butter
• 1-2 cups cream, as desired [may use nonfat evaporated milk]
• Creme fraiche (to garnish-optional) (make as follows: mix 1/2 cup cream and 1/2 cup sour cream. Leave out overnight, then refrigerate.)
         

Have all ingredients ready before starting.

Melt butter in heavy soup pan over high heat.

Add squash, onion and shallots and saute until slightly soft, about 7 minutes. Stir in spices and cook for 2 more minutes. Add pumpkin and stock. Cook until squash and onions are thoroughly cooked, about 15 minutes. Season with salt. Remove from heat and puree in blender or food processor. In separate pan, melt butter. Add carrot, leek, celery and corn and saute. Add soup puree. Add cream. Serve with a dollop of creme fraiche.

Serve with good bread and a salad.

January 2012