Squash & Tomato Bisque
From the Soup & Bread Country Inn Cookbook
3 – 4 tablespoons butter or mild vegetable, such as corn or peanut (I prefer peanut)
1 large onion, chopped
3 – 4 cups vegetable stock
1 28 oz. can whole tomatoes with their juices
1 tablespoon, very good maple syrup or honey
4 cups freshly made butternut squash puree
Salt to taste
A dash of cayenne pepper
1. In a Dutch oven, heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often until limp but not brown, 6 – 7 minutes. Stir in 3 cups of stock, and let simmer, partially covered, about 15 minutes.
2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey and puree. Add the squash and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again.
3. Add the tomato-squash puree to the stock. Season with the salt. Reheat, and serve very hot, garnished with a dash of cayenne.
