The last time we "spoke", I was waxing poetic about the collection of various local squash adorning our dining room table. I've certainly come to see these delectable treats in a new light over the past couple of months - for they are one of the last remaining vegetables we have left from our CSA Farm. I've come to cherish this connection with Mother Earth and thoroughly enjoy preparing and eating each and every one.
I stumbled upon Amy Cotler's recipe for Tropical Butternut Squash Bisque in a recent edition of Rural Intelligence. I knew I had one lone butternut squash stocked away* and just happened to have a can of coconut milk in the pantry, so it all seemed meant to be...
For those of you who aren't local and may not be familiar with Amy, she's been a BIG farm to table advocate for years. She is the founding director of Berkshire Grown, which became an early model for local food and farm advocacy in my neck of the woods.
I followed the recipe exactly, except for the garnish - I was making this for my brown bag lunches, which don't lend themselves to garnishes as well as a home-cooked lunch or dinner might, but it was fabulous nonetheless! I love the way the earthy, sweet flavor of the squash melds with the tropical hint from the coconut and the mild spice of cayenne. YUM! This one's a keeper. And a BIG thank you to Amy for teaching me you don't have to wrestle with butternut squash in an attempt to peel it! Just pierce it and toss it in the oven - once it's roasted, the skin will peel right off (who knew)?
*This particular squash was locally sourced, but was not a part of our actual CSA distribution.