Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Butternut Bisque with a Hint of Curry

"This bisque is a family favorite; the hint of curry makes it special!"
You  may also enjoy:
Acorn Squash and Roasted Onion Bisque
Lasagna Stuffed Spaghetti Squash
Lentil Minestrone Stuffed Acorn Squash
Roasted Spaghetti Squash
Sage, Turkey and Pumpkin Seed Stuffed Spaghetti Squash

Thyme Roasted Butternut Squash and Gorgonzola

INGREDIENTS:
3 Tbs. olive oil
3 large onions, chopped
2 tablespoons curry powder
3 medium butternut squash, peeled, seeded and cut into 1” chunks *
3 green apples, peeled, cored and sliced
1 1/2 cup chicken broth or water
Sea salt and pepper to taste
1/2 cup heavy cream

*Most grocery stores now carry pre-cut butternut squash in bags.

PREPARATION:

1.      In a large stockpot, sauté the onions in olive oil until they soften; about 10-12 minutes.

2.      Sprinkle curry powder over onions, stir.

3.      Add butternut squash and apples to the pot; stir.

4.      Add the 1/2 cup of the chicken broth (water) to the pot.  Cover and simmer for 45 minutes. 

5.      Remove from heat and let cool a bit.

6.      Puree in a food processor until all chunks are gone.

7.      Return to pot.  Add the remaining 1 cup of chicken broth (water). 

8.      Stir in heavy cream and season with sea salt and pepper.

9.      Serve and enjoy!