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 varied, 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 four souls
2 butternut squash, halved
4 chicken breasts, roasted & shredded
4 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon red pepper flake
15 ounces white beans
1 onion, sliced and caramelized
1. Preheat oven to 425 degrees.
2. Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.
3. Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.
4. In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.
5. Add in shredded chicken and white beans and simmer for 20 minutes.
6. Top with caramelized onion.
- 2 butternut squash, halved
- 4 chicken breasts, roasted & shredded
- 4 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ teaspoon red pepper flake
- 15 ounces white beans
- 1 onion, sliced and caramelized
- Preheat oven to 425 degrees.
- Arrange halved squashes flat side down on a lined baking sheet. Roast for 60 minutes.
- Remove flesh of squash from peel, discarding seeds. Place roasted squash in a food processor and pulse until smooth.
- In a large stock pot, stir together butternut puree, broth, salt, pepper, and red pepper flake.
- Add in shredded chicken and white beans and simmer for 20 minutes.
- Top with caramelized onion.
