Doesn't it always rain in Seattle? I cannot tell you how many times I've been asked that question since moving here. It does rain quite a bit, but truthfully it's usually not bothersome.
Occasionally we've had days where it's been a steady heavy rain, the kind you see in a movie when the protagonist is facing something dangerous or sad, but most of the time it's a drizzle or a mist. Kind of like walking through a cloud. Not heavy enough to warrant an umbrella, but just damp enough that you need a good raincoat with a hood.
But there are days when this is the view. Steady rain from the time we wake up until we go to bed. The kind of day that calls for pajamas, lots of coffee, a good book, or maybe a Netflix marathon. I love a good rainy day. I feel justified in my afternoon nap, and staying in for the night. Rainy days are an introvert's dream.
Rainy days call for comfort food. Soup and grilled cheese. Not just any soup, a slightly sweet, mildly spicy, rich butternut squash bisque.
This soup is velvety, creamy, and perfect for dunking a crispy, gooey, grilled cheese sandwich in. It's the classic grilled cheese and tomato soup all grown up. You can still justify the nap afterwards though; naps are definitely for adults too!
Preheat oven to 375 degrees. Peel and dice one medium sized butternut squash and spread out on a non stick baking sheet. Peel and crush three cloves of garlic and add them to the pan.
Drizzle the squash with olive oil and season with salt and pepper. Roast at 375 degrees until fork tender, about 25 minutes.
In a large heavy bottomed stockpot, heat 1 tablespoon of olive oil. Saute 1 minced shallot and 1 tablespoon of minced fresh ginger.
Add a pinch of saffron and stir in a 15 oz can of crushed tomatoes, preferably fire roasted if you can find them. I always have a couple of cans of both diced and crushed fire roasted tomatoes on hand. They add so much flavor to any recipe asking for canned tomatoes.
Finish the soup with 1/2 cup of heavy cream. Stir in and ladle into warmed bowls. This soup pairs wonderfully with a caramelized onion grilled cheese soup.
Butternut Squash BisqueBy Land of Noms, March 28, 2015
- 1 medium butternut squash
- 3 cloves of garlic
- Olive oil
- Salt and pepper
- 1 shallot
- 1 tablespoon of minced fresh ginger
- Pinch of saffron
- 15 oz can of crushed tomatoes (fire roasted if possible)
- 1 1/2 cups of chicken or vegetable stock
- 1/2 cup of heavy cream
- Preheat oven to 375 degrees
- Peel, seed and dice butternut squash, spread out on a nonstick baking sheet
- Crush three cloves of peeled garlic and add to the pan, drizzle with olive oil and season with salt and pepper
- Roast squash and garlic until fork tender, about 25 minutes
- In a large heavy bottomed stock pot, heat 1 tablespoon of olive oil, add 1 minced shallot and minced ginger
- Add a pinch of saffron and the crushed tomatoes
- Stir in stock and roasted squash and garlic
- Using an immersion blender or working in batches with a food processor or blender, puree the soup until very smooth
- Simmer for 10 minutes
- Finish with heavy cream and season with salt and pepper
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!