Kale Butternut Bisque

 











Creamy rich butternut soup with flecks of deep green. This is the perfect destination for leftover winter squash.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4 (6-8 as an appetizer or side dish)

INGREDIENTS
1 bunch kale
3 tablespoons olive oil
1 onion, chopped
1/2 cup water
1 1/2 cups cooked butternut
2-3 cups chicken or turkey stock
1/2 teaspoon ground cumin
1/2 teaspoon ground cayenne
Salt and freshly-ground pepper to taste

DIRECTIONS
Wash the kale and strip the leaves off the stems. Dice the stems, and coarsely chop the leaves (keep them separate). Heat the oil in a large stock pot over medium heat, add the onion and the kale stems, and cook, stirring, for 10 minutes or until stems are soft. Add the leaves and the water, cover, and cook for another 10 minutes, stirring occasionally, or until greens are soft. Add a little more water if necessary

Add the cooked squash, 2 cups stock, cumin, cayenne, salt & pepper. Process with an immersion blender, adding more stock if necessary to achieve a thick, creamy consistency. Bring to a simmer and serve.

A dollop of sour cream on top is a nice touch, along with the obligatory crusty bread.

Photo and Recipe by Tod Dimmick

Curried Butternut Broccoli Soup

This hearty cream soup, enjoyed after a cold day outside, was perfect for the occasion.  Prepare extra squash, broccoli, and potatoes a day or two beforehand, and it's very fast prep (not to mention efficient use of leftovers, if you're that type of cook).

Prep time:  15 minutes
Cook time:  20 minutes
Serves:     4-6

INGREDIENTS
3 cups chicken or vegetable stock
2 cups cooked butternut or other winter squash
1 1/2 cups steamed broccoli, coarsely chopped
1 1/2 cups cooked potatoes or sweet potatoes, coarsely chopped
2 teaspoons curry powder
1 teaspoon salt
2 tablespoons olive oil
1 small onion, minced (about 2/3 cup)

DIRECTIONS
In a deep stock pot, combine the stock, squash, broccoli, potatoes, curry powder, and salt.  Puree with an immersion blender to a smooth consistency.  (Alternatively, prepare in batches in a food processor or blender).  Place the stock pot on your stove over medium heat and cook, stirring occasionally, for 10 minutes or until beginning to bubble.

While soup is heating, heat the olive oil in a small skillet over medium heat and saute the onions, stirring, for 5-8 minutes or until they become soft and translucent.  Remove from heat.

Distribute soup to serving bowls, garnishing with caramelized onions, and perhaps with a touch of sour cream.



Variation:  Swap in other winter squash.

Butternut Bread - Dueling Recipes

Photo and Recipe by Tod Dimmick










A warm slice of this moist, fragrant bread is the antidote to November.  Here are two versions:  a whole grain, no sugar version, and a "traditional" version.  Try a taste test and see which you prefer. 

Prep time:  15 minutes
Cook time:  60 minutes
Yield:  one loaf

Whole Grain Version

INGREDIENTS
1 ½ cups whole wheat flour

2/3 cup Truvia or other stevia-based sweetener

2 tsp. baking soda

1 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts or your favorite nuts (optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the pine nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut.

"Traditional" Version

INGREDIENTS
1 ½ cups white flour

2/3 cup sugar

1 ½ tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

½  tsp. ground cloves

½  tsp. salt

2 large eggs

1 cup pureed butternut squash

1/2 cup plain yogurt

1/2 cup canola oil

1/2 cup toasted pine nuts (or your favorite - optional)

DIRECTIONS

Preheat your oven to 350F. Spray a 9x5 loaf pan with cooking spray.

In a mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, whisk the eggs, and then mix in the squash, yogurt, and canola oil.

With a rubber spatula, scrape the egg mixture into the flour mixture and stir to create a thick batter.  Stir in the nuts, if using.  Scrape this mixture into your loaf pan, and slide into the middle rack of the oven.  Bake for an hour, or until a cake tester or toothpick inserted into the center of your bread comes out clean.

Variations:  Pumpkin puree is a terrific substitute for the butternut. 

Butternut Bisque

Photo and Recipe by Tod Dimmick

This rich, creamy bisque will have guests asking for more.  It's a fantastic use for Thanksgiving leftovers, but could also be an innovative way to serve squash for the big meal itself. 








Prep time:  10 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
3 TB olive oil
1 small onion (about 1/2 cup chopped)
3 cups turkey, chicken or vegetable stock
2 cups cooked butternut squash
1 cup cooked potatoes, coarsely chopped
1 TB ground cumin
2 tsp. ground paprika
1 tsp. salt
1/2 tsp. ground nutmeg
2 TB butter
2 TB whole wheat flour
Salt and pepper to taste

DIRECTIONS
Heat the olive oil in a stock pot over medium heat and cook the onion for 5 minutes, stirring, or until the onion is soft and beginning to tan.  Add the stock, squash, potatoes, cumin, paprika, and nutmeg and and puree with an immersion blender (or work the ingredients in your blender or food processor in small batches).  Heat to a simmer, stirring.

Melt the butter in a small saucepan over medium-low heat, and stir in the flour.  Stir for a minute or two.  Add a few tablespoons of the hot soup and stir.  Add a little more and stir again.  Scrape this mixture into the soup and cook, stirring, for 5 minutes.

Distribute your bisque to serving bowls, and garnish with toasted pumpkin seeds

Variations:  Other winter squash or pumpkin work well with this recipe.

Butternut squash could not be simpler to cook.  Preheat your oven to 350.  Cut the squash in half, and place cut side down in a baking dish.  Add 1/2 inch water, and bake for an hour or until squash is soft. 

Butternut Squash with Caramelized Onions

Photo and Recipe by Tod Dimmick

This smoky-creamy dish could be an entree unto itself.

Prep time:  5 minutes
Cook time:  30 minutes
Serves:  4 as a side dish









INGREDIENTS
2-3 TB olive oil
1 medium onion, chopped into 1/2 inch chunks
3 cups cooked butternut squash
1 tsp. kosher salt
1/2 tsp ground cumin
2 TB unsalted butter (optional)

DIRECTIONS
Preheat your oven to 350F. Heat the olive oil in a small (8-10") cast iron skillet over medium heat and cook the onion for 5-10 minutes, stirring, or until onion is soft and brown.  Turn off heat.

Add the squash, salt, cumin, onions, and butter to a food processor equipped with the cutting blade, and process to a smooth consistency.  Scrape the squash back into the skillet, and slide into the oven.  Heat for 20 minutes or until squash is hot.

Cream of Butternut Soup

Photo:
Tod Dimmick










Thanksgiving leftovers can transform into something even better than the original.

Prep time: 15 Minutes
Cook time: 18 Minutes
Serves: 4

INGREDIENTS
3 TB olive oil
1 small onion, 1/4" dice
2-4 cups turkey (or chicken) stock
1 - 2 cups cooked butternut squash
1 cup mashed potatoes
1 tsp. ground cumin
1/2 tsp crushed red pepper
Salt and freshly-ground pepper to taste
Pine Nuts or toasted sliced almonds to garnish (optional)

DIRECTIONS
Heat the olive oil in a large saucepan over medium heat and cook the onion, stirring, for 5 minutes or until onions are browned and soft. Process the onions with 2 cups stock, squash, potatoes, cumin, and red pepper with an immersion blender, blender, or food processor. Heat soup over medium-low heat in the saucepan, stirring. Add more stock if necessary, and season to taste with salt and pepper. Serve, garnished as you like, with bread, salad, and a glass of light bodied red wine. Life is good.

Tip: start with 2 cups of stock, and add more to achieve the consistency you like.

Served up by Tod Dimmick