A recipe for butternut bisque caught my eye in this month's Thanksgiving issue of Everyday Food. I made it - it was incredibly simple and absolutely delicious. It was the first meal I cooked in my new place and by cooked I mean, it required more than taking something out of the package and scarfing it down.
I will say this: the most labor intensive part is peeling and dicing the squash, but then you will be home free.
Perhaps, maybe you are from Oklahoma and do not know what the heck a butternut squash is and why in the world you would ever want to eat one. That is somewhat the reaction I got from the folks at my local grocery store when trying to locate my main ingredient. After holding my ground that a cantaloupe would not make a suitable substitute, the butternut was located under a mountain of yams. Of course, that did not keep the checkout girl from asking if it was that "mexican-potato-thing-that-starts-with-a-J". I am thinking she means jicama, but maybe it is I that is out of the loop on that one.
Here's how it turned out: