SQUASH AND CHESTNUT BISQUE
Thanksgiving in California might not
conjure up snow covered streets and parka clad inhabitants, but
temperatures can dip and we respond enthusiastically to the change in
the weather by lighting fires and creating warming soups.
I love all kinds of soups at any time
of the year, but this is a soup that is requested by my husband’s
family at Thanksgiving each year and I happily comply, saving it for
just that time of the year to make it feel more special. Although
there could be nothing easier, it provides an elegant and healthy
entrée into the heavy Thanksgiving turkey meal. There are many
different variations on this type of recipe, but this is my own
twist.
Squash and Chestnut Bisque
1 butternut squash (3lb)
1 small onion
1 cup chopped celery
2 Tbs. olive oil
½ cup chopped cooked chestnuts or
canned water chestnuts – I actually entirely substitute ½ cup
chopped pecans, because I like the flavour and I usually have those
on hand
6 cups fat-skimmed chicken soup
1 cup low-fat milk
½ tsp ground coriander
Freshly ground pepper
Salt (about 1 tspn)
Peel and seed squash, and dice. Peel
onion and chop.
Warm oil in a 5 to 6-quart pot over
medium-high heat, stir onion and celery until onion is limp and
translucent, about 6 minutes. Add ½ cup pecans (or chestnuts) and
stir until lightly browned, about 3 to 4 minutes.
Add squash, salt, coriander, pepper and
broth. Cover pan and bring to a boil over high heat. Reduce heat and
simmer, uncovered, until squash mashes easily when pressed, 20 to 25
minutes. Add milk.
In a blender, whirl soup, a portion at
a time, until smooth. Return soup to pan, add salt to taste (it will
depend on how salty the stock is) and reheat on medium until
steaming, but not boiling. Garnish with chopped pecans. About 8
servings.
I can’t help but think of wine
pairings with any meal. This one would pair well with a number of
crisp whites with good minerality, such as Viognier, white Burgundy,
Pinot Blanc, dry Riesling, or even Verdelho.
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