Squash Bique Soup

Squash Bisque Soup

4 acorn squash

Washed, halved, seeded, placed cut side down on a baking sheet with sides with about 3/4 inches of water. Bake until tender. Scrape the tender flesh from the rind and place in a food processor or blender and puree.

In a sauce pan combine and simmer for 15 minutes or until tender:

1/3 C. water

1 onion, sliced

3 carrots, pared and sliced

When these are tender add to the squash in the blender.

Make a rue out of:

2 Tbsp butter

1 Tbsp flour

Add in:

1 tsp. salt

1/2-1 tsp. freshly ground black pepper

2 (14 oz) cans of chicken broth

1 C. 1/2&1/2

1/2 C Sherry

1/8 tsp. each nutmeg and allspice

1/2 tsp. paprika

Bring to a boil and simmer and allow to thicken a bit. Cool slightly and add to the squash mixture. Plus for about 30 seconds.

When Betty made this she used whipping cream in place of the 1/2&1/2. She has it on hand and didn't want to got get the 1/2&1/2

Pumpkin Parmesan Pasta Sauce

http://inthekitchenwithpolly.com

Cindy and I were shopping on our last visit to the Chicago area and we stopped in at the William-Sonoma store where we each picked up a jar of their Pumpkin-Parmesan pasta sauce. I fixed it over 4 cheese tortellini and loved it. I found this recipe on In The Kitchen With Polly's blog. The link is above. Hope you enjoy it.

God Bless!!

.

Pumpkin-Parmesan Pasta Sauce

1 tablespoon olive oil
1 chopped shallot (about ¼ cup)
½ cup chopped onion
1 tsp. minced garlic
1 box pasta (penne, rotelle, bowtie)
1 15 oz. can pumpkin puree
1 cup chicken broth
1 cup half-and-half
2 tablespoons balsamic vinegar
¼ tsp. ground sage
½ tsp. nutmeg (freshly ground is best)
1 ½ tsp. salt
½ tsp. pepper
1 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Fill a pasta pot with water, bring to boil, add salt.

While the pasta water is coming to a boil, heat the olive oil in a skillet and stir in onions and shallots. Saute until translucent. Stir in minced garlic and saute for another minute or so.

By this time, your water should be boiling. Stir in pasta, and cook according to package directions.

Add pumpkin, broth, cream, vinegar and spices to the onion/shallots/garlic mixture in the skillet. Simmer on low for 5 minutes or so.

Gradually stir in 1/3 of the cheese to the sauce. When that cheese has been incorporated, repeat with another 1/3 of the cheese. Then repeat again with remaining cheese. Stir in chopped fresh sage.

By this time, your pasta should be cooked. Drain the pasta, reserving 1 cup of the pasta water.

Stir the drained pasta into the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until the sauce reaches desired consistency. Serve immediately. Enjoy! Happy Fall!

Thanks for stopping by my kitchen today. Raise your hand if you are a pumpkin junkie! (I am, I am!!)