I never got what it was with squash soup until I jazzed this up to make it more like a bisque. I also put alcohol in it (sherry), which was a game changer.
I use 1 butternut squash and 1 russet potato.
You will probably notice how I cut the two up in exactly same size. This is so it cooks equally. One of the very few nuggets of wisdom I learned by watching hours upon hours of Food Network. Oh, I also chopped up 1 onion.
Saute the onion until soft then add the squash and potato. Cook for two minutes. Add 2 cups of chicken stock then cover for about 20 minutes.
Using hand food processor, puree to your heart’s content. Add paprika, nutmeg, cinnamon until it gets some “kick”. Add 1/2 cup of heavy cream. Top off with 1/3 cup sherry.
I wish I could be more specific in the amount of spices. But it really depends on the brand that you buy. I would say, start with a teaspoon each then take it from there. These three spices give more zing to this recipe. Serve warm!
I started making this 7 years ago, back when Martha Stewart was my cooking goddess and I followed all her recipes by heart. Years before that, I always cooked Filipino and Chinese dishes. Alas, I fell in love. My D is not a big fan of pork, salt and fried stuffs. So that rules out more than half of Chinese and Filipino dishes.He’s also not a fan of anything that comes out of a can or box or anything that has no “organic” sticker on it. It was a challenge to cook for Thanksgiving because my repertoire did not include sides and stuffings and what-nots. So I turned to Martha Stewart for guidance….Eventually, I got more confident and adventurous with these stuffings made from scratch and this is the result. Like most of my cooking, this has evolved into a one pan recipe!
Chop up one onion and 3 sticks of celery. Slice thinly 8 oz of mushrooms and chop some parsley too.
Get one pound of Italian sausage, remove skin and cut to little pieces. D loves the one from Whole Foods because it does not taste overly-processed.
Fry up the chopped sausages in olive oil until brown then remove from pan. Replace with the onions and celery so that it sauté’s with the sausage’s flavors, 6 minutes. Throw in the onions and parsley and cook for 2 minutes more.
Now for the good part, add a cup of cooking wine or any left over white wine (wait, what? why???) then half a cup of raisins.Continue to cook until liquid is almost reduced to half.Tear apart a cup of brioche bread and chop half a cup of pecans then mix with all the stuff in the panThis is one of those dishes that you can make ahead of time. Cover and refrigerate. To cook, bake in 350 for 20 minutes.
