ADVERTISEMENT

ADVERTISEMENT

Community Calendar

Community Artists Program
10 a.m. - 4 p.m. Charlestown

Critter Puppet Adventures
10 a.m. - Midnight Charlestown

Cruise Night
5 p.m. - 8 p.m. Ashaway

Time, Tide & Water at ACGOW
5 p.m. - 7 p.m. Westerly

Summer Concert Series
7 p.m. - 8 p.m. Charlestown

Shakespeare in Hollywood
8 p.m. - 9:30 p.m. Westerly

RI Blood Drive
9 a.m. - Noon Wyoming

Misquamicut Drive-In Movie
9 p.m. - 10:30 p.m. Misquamicut

Charlestown Farmers’ Market
9:30 a.m. - 1 p.m. Charlestown

Free Electronic Drop Off Event
9:30 a.m. - 1 p.m. Charlestown

... View all of today's events


Stay Connected
Friends to Follow


ADVERTISEMENT


image
Matthew Mead FR170582 AP
Carmalized onion and squash bisque is shown. (AP Photo/Matthew Mead)

An easy, hearty squash bisque


There is something so perfect, so satisfying about a bowl of warm squash bisque on a cool fall evening. And it is such a versatile dish, it is easily doctored in so many ways.

Using that blend of versatility and comfort as our inspiration, we created a fast and easy squash bisque that becomes a base for whatever autumn flavors you are craving. You could, of course, keep it basic and simply top this bisque with a dollop of sour cream. But we also suggest six variations of toppings, including shrimp, bacon and pulled pork.

You also could make the bisque vegan by substituting vegetable broth for the chicken broth and almond or soy creamer for the heavy cream.

CARAMELIZED ONION AND SQUASH BISQUE

Start to finish: 1 hour. Servings: 8.

2 tablespoons vegetable oil

2 large sweet onions, diced

2 medium shallots, chopped

1 teaspoon salt

1 teaspoon dried Italian herbs or herbes de Provence

2 tablespoons apple cider vinegar

1 ½ pounds cubed, peeled butternut squash

3 to 4 cups low-sodium chicken broth

1 cup heavy cream

Ground black pepper

In a large saucepan over medium-high, heat the vegetable oil. Add the onions, shallots, salt and herbs, then saute for 5 minutes. Reduce the heat to medium and continue to cook, stirring often, until the onions are soft and brown, about another 20 minutes.

Add the vinegar and deglaze the pan. Add the squash and 3 cups of the broth, then bring to a simmer. Cover and cook until the squash is completely tender, 15 to 20 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Alternatively, puree the soup in the pot using an immersion blender. Either way, take care when blending hot liquids.

Return the bisque to the heat and stir in the cream. If a thinner bisque is desired, thin the soup with the remaining cup of broth. Heat until just hot. Season with salt and pepper. To serve, finish with any of the following:

Spiced Shrimp and Scallions

Toss 12 ounces of small cooked shrimp with 1 teaspoon five-spice powder. Top with sliced scallions.

Asiago and Apple

Stir 2 finely diced apples into the bisque, then bring back to a simmer. Top with shredded Asiago cheese.

Barbecue Pulled Pork

Stir together 2 cups of shredded/pulled cooked pork with 1/3 cup barbecue sauce. Top the soup first with the pork, then a dollop of sour cream and chopped fresh cilantro.

Two Corn and Herbs

Cook 1 cup of thawed frozen corn kernels on high in a skillet with 1 tablespoon of oil until lightly browned. Stir the kernels into the bisque along with 2 tablespoons each of chopped fresh tarragon, thyme and chives. Finish by topping the bisque with salted, buttered popcorn.

Peppered Jack

Stir in 1 diced red bell pepper and ¼ cup diced pickled jalapenos. Top with shredded pepper jack cheese.

Maple Bacon Blue

Stir in ½ cup crumbled crisped bacon and ¼ cup maple syrup. Sprinkle with crumbled blue cheese.

Nutrition information per serving of bisque (not including toppings): 200 calories; 130 calories from fat (65 percent of total calories); 15 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 16 g carbohydrate; 2 g fiber; 4 g sugar; 3 g protein; 280 mg sodium.

Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo.



Back to Food
Top Stories of the Week

9 arrested, 22 cited in North Stonington spot check …
NORTH STONINGTON — State troopers arrested nine people and cited 22 others following a concentrated enforcement Saturday along Route 2. Connecticut State Police said the … more ...

Councilor seeks review of Ritacco’s actions on zoning board …
WESTERLY — A member of the Town Council is asking the council to initiate proceedings aimed at removing Zoning Board of Review Chairman Robert Ritacco … more ...

Police logs: Tuesday, June 30, 2015 …
Westerly Jane M. Haubner, 66, of 107 Brookside Ave., Apt. 8, Pawcatuck, was charged Friday on a bench warrant issued from 4th District Court. Leonidas … more ...

Stonington High alumnus Toole plays NBA draft pick for a …
STONINGTON — Stonington High School graduate Connor Toole became an NBA draftee last week, but not exactly. An editor and comedy writer for Elite Daily, … more ...

O’Loughlin suit set to go to trial in September …
PROVIDENCE — A federal jury will decide whether three Westerly police officers are responsible for the 2011 death of a Mystic man who died about … more ...

Comments