When I moved to Spokane via Chicago and Miami, I may have brought a bit of big city with me. I’m constantly ridiculed for being overdressed (and under-caring).
I enjoy getting dolled up in lavishly ornamental regalia, throwing on those asininely expensive (and agonizingly ill-fitting) pair of heels and slurping in the night.
Spokane’s vibe (or as it is lovingly referred to as ‘The Can’) is less…so.
It’s more of a Carhartt overhauls type of town. Informal and hardworking as they come.
And that’s great, BUT…And this is a big juicy booty BUT…Sometimes a girl needs to feel fancy, even if I’m alone in my own kitchen.
So, make up off, pj’s on, candles lit….here’s to an elaborate night in…on your plate anyway:)
Feeds 4; Takes about 3 hrs
Ingredients for Butternut Squash Bisque
- 1 4lb butternut squash
- 2 medium/large golden beets
- 1/2 large honeycrisp apple, peeled and diced
- 1 tbsp salted butter
- 2 small yellow onions
- 2 cloves garlic, minced
- 1 heavy sprig rosemary, chopped finely
- 1 tbsp fresh oregano, chopped finely
- 1 tsp dried ginger
- 1/4 tsp nutmeg, freshly grated
- 1 and 1/2 tsp dried thyme
- 1 tsp cayenne
- 1 tsp ground sage (or fresh if you can get it)
- 1 tsp ground cinnamon
- 2 tbsp superfine sugar
- 3 cups chicken stock (or veg)
- 1/2 cup half and half
- 1 tsp dried tumeric
- 1/3 cup pistachios, salted, roasted and roughly chopped
- EVOO, salt, white pepper
Ingredients for Lemon Crema
- Zest of 1 lemon
- 4 tbsp good quality, whole fat ricotta cheese
- 2 tbsp mascarpone
- Salt
Tools:
- Sharp kitchen knife
- Sheet tray
- Large soup pot or dutch oven
- Small ziplock baggie
- 2 sheets foil
- Mixing bowl
- Immersion blender (or vitamix)
Method
3-4 hrs prior to eating, poke holes throughout squash and roast whole on a sheet tray at 400 degrees Fahrenheit. (Remove the sticker!) Set a timer for 1 hr, flipping at the 30 minute mark.
While the squash bakes, prep the beets. Rinse beets in skin, removing any fragile ends and all of the stalks. Dry and place them in individual foil packs, vented for steam to escape with a drizzle of avocado oil.
After the squash has been roasting 30 min, add the beets to the sheet tray and cook for another 45 min, rotating squash often.
During this cooking time, prep lemon crema by combining lemon zest, mascarpone, ricotta and salt and whisking until you have a smooth, liquid consistency. Place in zip lock baggie (yep) and refrigerate.
Once the root veggies are done, remove from heat and cut squash in half. Unwrap beets and let cool. Once you can safely touch them, remove the squash seeds and discard. The beet skin will peel off gently with your fingers or a spoon.
Next, combine apple, onion and rosemary in a large pot on med-high heat with avocado oil. Sweat for 10 min and add salt.
Turn heat to med low and add garlic and oregano and cook for another 5 min.
Add beets that you’ve roughly chopped to the pot and spoon out the squash into the pool too. No need to be pretty, it’s gonna get pureed later.
Mash this mixture well and add the rest of the spices and butter. It should resemble a dough. Taste….
Add the stock and mix well, then let simmer on low, covered for 1 hr.
Once your ready to serve, remove the pot from heat and puree with immersion blender to desired consistency. Taste again. Add half and half and give one last puree.
Top with crushed pistachios. Cut a small diagonal hole in the bottom of the zip lock and carefully drizzle on lemon crema.
And remember, sometimes it pays to be fancy.
What goes well with soup? I’m so glad you asked – Sandwiches!! This Incredible Italian Hoagie or Crispy Jambon-Beurre with Creamy Brie. What about Steak Sandwiches with Onion Compote and Zinfandel Mushrooms?
