I love everything about Fall - Halloween, Thanksgiving, pumpkins, crisp air, fall fashion, and most importantly, the beginning of the holiday season. Unfortunately, it still feels like we're in the throes of summer in LA. But the hot weather didn't stop me from trying out this butternut squash bisque. The recipe is a great base, but I suggest amping the seasoning with a couple tablespoons of brown sugar and a few pinches of cinnamon and nutmeg. Next time, I'll try adding some heavy cream to make a more indulgent soup. Happy Fall!
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| Lots of peeling - onion, large russet potato, carrots and, of course, squash. Be patient with the squash because its rind is coarse and tough. |
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| All chopped up and into the pot they go. Remember to season, season, season! |
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| Simmer for 40 minutes. |
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| Blend the veggies but don't use all of the cooking stock. Add the appropriate amount of stock to achieve your desired consistency. |
