David recently said he would like to have a wall calendar in our house. We are completely electronic and synced up when it comes to our “real” calendars for scheduling. But, I think he is totally right that there is something about turning the page of a traditional wall calendar that makes you enjoy the months and seasons a little more. The weather here has been manic, and although I am ready to embrace all things Summer, I will still take a warm soup on a cloudy gray Spring day when I can get it.
Save this for fall as well!
BUTTERNUT SQUASH BISQUE
Serves 4
2 butternut squashes, halved
1 pound chicken breasts, roasted and shredded
1 onion, sliced and caramelized
4 cups vegetable broth
15 ounces white beans
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
Preheat oven to 425 degrees. Arrange halved squashes flat-side-down on a lined baking sheet. Roast for 1 hour. Remove insides of squash from peel, discarding seeds. Place roasted squash into a food processor and pulse until smooth. In a large stock pot, stir together squash puree, broth, salt, pepper, and red pepper flake. Add roasted chicken, caramelized onion, and white beans. Simmer on low for 20 minutes.
- 2 butternut squashes, halved
- 1 pound chicken breasts, roasted and shredded
- 1 onion, sliced and caramelized
- 4 cups vegetable broth
- 15 ounces white beans
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flake
- Preheat oven to 425 degrees.
- Arrange halved squashes flat-side-down on a lined baking sheet. Roast for 1 hour.
- Remove insides of squash from peel, discarding seeds. Place roasted squash into a food processor and pulse until smooth.
- In a large stock pot, stir together squash puree, broth, salt, pepper, and red pepper flake. Add roasted chicken, caramelized onion, and white beans. Simmer on low for 20 minutes.