Winter Comfort Food

Butternut squash what to do with it... so many recipes! I settled on Butternut Squash Bisque from allrecipes.com with some adjustments of my own and at the suggestion of reviews.




Butternut Squash Bisque
1 T. Olive oil
1 T. unsalted Butter
1/2 c. diced Onion
3/4 c. diced Carrots
4 c. peeled and cubed Butternut Squash
3 c. Vegetable Stock
splash of White (cooking) Wine
2 cloves fresh Garlic
Salt & Ground Black Pepper to taste (easy on fresh ground)
ground Nutmeg to taste (I used several teaspoons)
ground Cinnamon to taste (use more cinnamon than nutmeg)
a dusting of ground Cayenne (adds a back kick if to much)
a pinch of crushed/chopped Fennel
1/2 c. heavy cream (sub: sour cream & milk or 3 T. cream cheese)



1. Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in
the butter and oil untill tender.
2. Mix the carrots and squash into the pot. Pour in vegetable stock and wine, season with spices.
Bring to a boil, reduce heat, and simmer until vegetables are tender (25-40 minutes).
3. In a blender (I pre-mashed like potatos), puree the soup mixture until smooth. Return to the
pot, and stir in heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg
or cinnamon or thinned sour cream or fresh chives.

I also planted my Zamioculcas zamiifolia! With delicately placed white stones :)
No longer the "Christmas Plant", looking tropical as it should.