Creamy Butternut Squash Bisque

Instead of the usual Thanksgiving at Aunt Sheila's where spicy stuffing, Black and Tans and rounds of Liar's Poker are a plenty, Kevin and I headed south to DC to meet up with friends and family for the holiday.

We made reservations for dinner at a great little place in Georgetown called Clyde's and the 8 of us, including two doctors, one nurse, a Naval officer and Capitol policeman had one great, filling meal complete with turkey, potatoes and the works!

McCarthy, who isn't afraid to try anything, (or 3 of everything) ordered the butternut squash bisque with duck confit and Marge and I had to have a bite. It was TDF so we ordered a cup to share, (sans duck). And so, here is the recipe I used in attempt to re-create one of the best tasting things of all time. Clyde's has me beat, but it's definitely up there!!

Servings: 4

2 pounds of butternut squash ( Use 2 halves that were pre-peeled, much easier)
1/3 teaspoon coarse sea salt
1/4 teaspoon ground peppercorns (or ground pepper, either one will work)
2/3 tablespoons EVOO
1/2 of a large sweet onion (Walla Walla and Vidalia are in season)
2/3 of a shallot
1 whole garlic head (*roasted and chopped)
2/3 can diced tomatoes (14.5 oz. can) drained
2 2/3 tablespoons dry sherry
1 2/3 cups vegetable broth (plus some


Preheat oven to 450 degrees. Brush the squash with olive oil and season with salt and pepper. Place in the oven until browned and fork tender (about 35-45 minutes) . Mash into smallish pieces, set aside.

Heat the olive oil in a heavy large saucepan over medium-high heat. Add the chopped onion and shallot and sauté until translucent, about 5 minutes. Add the garlic until fragrant, about 10 seconds. Add the tomatoes and sherry. Boil until almost all liquid evaporates.

Add the squash and stir in 2 1/2 cups vegetable broth. Bring to boil. Reduce heat, cover and simmer to heat and incorporate the flavors, stirring occasionally, about 15 minutes. Pureé the soup with a food processor until very smooth. Stir in cream. Bring soup to a simmer, uncovered, and cook until thickened. If the soup is too thick, add vegetable stock. Serve in a soup bowl and, if desired, garnish with a piece fresh thyme.

*Roasted Garlic Tip - I found it easiest to peel all of the garlic pieces, put them in a sheet of aluminum foil and drizzle EVOO and salt and pepper over them. Close up the top of the foil (sort of in the shape of a hershey's kiss) and roast for 15-20 minutes with squash, then chop when finished.