Leftover Lovin’

The above  is in homage to my dear Vivvykins, who will most certainly see this title as our smashing (and really, inevitable) foray into the world of country-western songwriting. Or as Wikipedia coins it, “hillbilly boogie”. But I digress.

I was pretty excited today to turn the leftover roasted butternut squash from a few nights ago into some sort of soup endeavor. This rather chilly week has had us here in Boston reluctantly bringing out our coats and scarves, and I  for one, have seen the pre-winter shuffle dominate the sidewalks with a fervor. I can think of nothing better than a warm, comforting bowl of liquid gold at the end of the day to unwind, relax, and forget about the chills of summer long past. Searching on the internets for a recipe that would be forgiving measurement-wise (as the whole point was to use leftovers), I stumbled upon “Butternut Squash Chipotle Bisque“. The combination of squash, more veggies, chicken broth and chipotle chiles (in adobo sauce, seriously one of the the best inventions ever) sounded like the jackpot winner of the day. 

Since the squash was already done, all that was left to do was chop up the veggies (pretty standard – onion, celery, carrot), boil said vegetables and squash in broth. While this was cooking, the chipotle was mixed in with some sour cream for later garnish. When everything was pretty soft, the liquid  was placed in the blender with the leftover chipotle. That was it! 

The soup had a definite kick to it, and couldn’t have been more satisfying. The sour cream added a nice creaminess which lended  the “bisque” aspect to the dish. I ate this with some toasted cornbread on the side, which was definitely needed to temper the spiciness. Bobby would be so proud.

 

The bisque with a dollop of chipotle-sour cream and cornbread on the side. Take that faux fall!

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