I had a dilemma. What to do with a lackluster butternut squash? I had such a vegetable residing in my fridge. I first found it, this beautiful, organic butternut, in the produce section of Whole Paycheck. Okay, that’s not their real name, but don’t you think this one is somehow, more…appropriate? Anyhow, back to my story. Beautiful squash. Organic. Great price. After I stopped swooning, I bought the thing and brought it home. I lovingly cooked it. I dove in, expecting a medley of sweet and savory creaminess. And…
Nothing. Nada. Blah. I’ve had white rice with more flavor.
What a disappointment!
No, I couldn’t throw it away. It wasn’t spoiled, it was just boring. And there are starving children in the world, so the garbage disposal was not an option. Ask David, he’ll tell you I just am not able to waste food like that. So now I had a huge amount of squash that I needed to use up. What to do? Then I remembered a pumpkin bisque recipe I used to make, and decided to see if it would work.
With some minor modifications for ingredients on hand and ingredients I’m able to eat, it turned out great!
Butternut and Zucchini Bisque
1 Medium Onion, chopped
2 Medium Zucchini, chopped
3-5 cloves of Garlic, smashed
4 cups of water
2-3 cups Butternut Squash, cooked