Butternut Squash Bisque

As a foodie, Thanksgiving has become my favorite holiday. It's such a simple concept: Be with those you love and eat a huge amount of food. There's no need to go out and spend hundreds of dollars on things no one really needs. I don't hear Thanksgiving music on the radio in October. And no fat old hirsute man comes and breaks into your house in the middle of the night, unless you live near a weird relative who sleepwalks.

My wife and I usually go to my parents' house for Turkey Day. My mother cooks a huge amount of food. I personally think she goes to the supermarket and clears out their entire vegetable section. So, instead of fighting with her on what sides I can bring, I've become our family's Soup Man.

One of my favorite soups to make is a wonderful butternut squash bisque. It's a great autumnal dish, smooth in consistency and rich in taste. You can do some of the prep ahead of time, by puréeing the squash beforehand, so it's a time-saver as well! This is a rather rich soup, so don't over-do it with the portions. Besides, the soup is nothing but the beginning of the eating marathon; best to keep to a jog at first. Get the recipe after the jump!

John J. O'Sullivan's Butternut Squash Bisque

4 cups cubed seeded peeled butternut squash
2 tablespoons margarine or butter
1 large Vidalia onion, finely chopped
1 clove garlic, minced (or more, depending on your taste—I usually use 3-4 cloves.)
1 can condensed chicken broth
1/4 teaspoon kosher salt (regular salt works; kosher salt is better, IMHO)
1/4 teaspoon freshly ground white pepper
1/8 teaspoon ground nutmeg
1/2 cup heavy cream (Don't even think of using skim milk.)
chopped fresh parsley (to garnish)

1. Peel and seed yourself up a butternut squash. Chop that sucker up into chunks.
2. Throw the butternut squash chunks into a 3 quart sauce pan. Fill pan with water and begin the cooking process.
3. Bring up the heat till boiling, then drop it down to low. Cook the squash for 10 minutes or until it's tender.
4. Drain the water, throw the cooked squash into a blender or food processor, and blend till smooth. Set aside.
5. In the same sauce pan, in hot margarine, cook the onion till translucent, about 3 minutes.
6. Throw the garlic in, cook for an additional minute.
7. Add the puréed squash, broth, salt, pepper, and nutmeg.
8. Heat mixture to boiling, then reduce to low. Cook for five minutes.
9. Stir in the heavy cream. Heat through, stirring occasionally.
10. Garnish with the parsley, if you so desire.

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