Butternut Tomatillo Bisque
From otterpond 12 years ago
- 90 minutes to make
- Serves 8
Starting with roasted butternut squash, tomatillos and onion ends with this delicately sweet, naturally creamy soup.
Ingredients
- 1 1/2 cups roasted butternut squash shopping list
- 1 cup tomatillos shopping list
- 1/2 cup onions shopping list
- 2 cups Organic chicken stock shopping list
- 1/2 tsp Real salt shopping list
- 1 tbsp bacon grease drippings shopping list
- 1/4c heavy cream shopping list
How to make it
- Preheat oven to 375 to start and reduce heat to 325 after you put the pan in the oven.
- Place vegetables in a large pan See Photo. Cut up the squash and remove seeds. Remove husks from tomatillos. Peel the onion and quarter. Rub each item well with bacon fat.
- Roast the vegetables for about an hour. Remove and let cool enough so you can handle them. The skin from the butternut squash can now be easily removed with a little help from a butter knife and your fingers.
- Place all the veggies into your blender and add about 1/4 cup of the chicken stock See Photo. Puree until very very smooth. Transfer the puree to a large cooking pan, stir in the remaining chicken stock and let simmer.
- Just a few minutes before you are going to serve it up, pour in the cream and blend it in very well. Its soup when you say it is.
- Nutrition Info: http://www.livestrong.com/recipes/butternut-tomatillo-bisque/#ixzz1QEQHE2au
Rub the vegatables with bacon fat or olive oil then set them to roasting.
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Place the roasted veggies in the blender to puree.
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