Gold Velvet

I am really a very simple country girl at heart. As long as I am fed 3 warm meals a day, provided with a continuous supply of purified room temperature water and my Sonicare toothbrush, I’d be happy living in a tent studying endangered orchids. No mirror necessary. No shoes needed. Happy as a bee. Content as a clam. If one of those daily meals were a scrumptious bowl of soup…well, that’s what I’d call heaven.

Soup. So versatile. So inviting. Every bowl holds its own personality and story. The possibilities are limitless.

This Butternut Squash Bisque is smooth, glorious velvet in a bowl. Barely sweetened with apple, slightly warmed with cinnamon and cayenne…and then nudged to perfection with a generous dose of half and half. A new favorite in my house, indeed. Had a hard day at work? Relax and be gentle with yourself. Eat some soup!

Butternut Squash Bisque adapted from Martha Stewart, oh yeah


3 Tablespoons Butter

1 Medium Yellow Onion, Chopped

1 Four Pound Butternut Squash (or it’s equivalent, I know you are smart enough for this), prepared in 1 inch cubes

1 Small Golden Delicious Apple, peeled and chopped

2 Crushed Garlic Cloves

1/2 Teaspoon Dried Thyme

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cayenne

3 Cups Water

1 & 3/4 Cup Chicken Broth

1 Cup Half and Half

Salt to Taste! More than you’d think….mmmhmmm


In large soup pot or sauce pan, melt your butter. Add your chopped Onion, and all of your dried spices. Cook for about 5 minutes, stirring occasionally to avoid burning. This is my favorite part really. The heat and oil release the magic within the fragrant spices. Now add your crushed garlic and cook for about one minute.

Add your squash, apple, water and broth. Simmer for about 20 minutes or until squash is tender. Once cooked, puree until smooth. You can either do this the fancy way with a hand held emulsion blender. Oh Santa….I’ve been a good girl this year. I need one! Or you can do it like I do and work in batches with a blender.

Once pureed, stir your half and half into the soup. Bring back to a soft simmer. I really don’t like to boil dairy because I find that it causes separation to occur, so try not to boil!

Add salt! Enjoy!

All photos were taken by a man who adores any food with the same color as his hair, Evan Lentz.


Lauren I would like to dive into that bowl right about now! Deliciousness :).

Kirsten Lauren- oh yeahhhh. you really really should right now!

Michelle Looks very delicious indeed. I have to laugh about how little it takes to make you so happy because I’m the same way. My husband teases me about that all the time.

BTW, I love your header. Makes me hungry just looking at it.

Kirsten Michelle- I’m so happy you dig the header! I have issues with change, so I was wringing my hands over this one. Low-maintenance girls unite!

Cookie OK, soup girl, I’ve got a great pumpkin soup that you would love also. Here’s the recipe…..and the secret to it is, you BAKE it.

Roasted Pumpkin Cider Soup

1 small sugar pumpkin (4-4 1/2 pounds)
6 Tablespoons butter
1/4 cup packed brown sugar
1 large onion, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
4 large cloves of garlic, unpeeled
1 tart apple, such as Granny Smith, peeled, cored, and quartered
1 Tablespoon chopped fresh rosemary
Salt and pepper
7-8 cups chicken or vegetable broth
2 cups apple cider or apple juice
1 teaspoon ground ginger

Preheat oven to 350. Cut the pumpkin in half and scoop out the seeds. Place in a large, shallow roasting pan, cut sides up. Divide the butter and brown sugar among the pumpkin cavities. Arrange onion, carrots, garlic, and apple around the pumpkin. Sprinkle with the rosemary and then the salt and pepper. Pour 2 cups of the broth around the vegetables and cover the pan with foil. Roast until the vegetables are all very soft and caramelized. 1 1/2 to 2 hours. (The pumpkin should be soft when you stick a fork in it.)

Scoop the pumpkin out of the skins. Squeeze the garlic out of its skins. Process the vegetables in a food processor, or blender, in batches, adding enough of the remaining broth to achieve a smooth puree. (This soup base can be made a day or two ahead and refrigerated.)

Transfer the puree to a large saucepan and whisk in the cider. Add as much of the remaining broth as necessary to achieve the desired consistency if you need to, and season with the ginger. Bring to a boil, whisking, and simmer for a few minutes to blend the flavors. Season to taste with salt and pepper.

I like to serve the soup with toasted pumpkin seeds and some crumbled feta on top.

I hope you enjoy it as much as I do!

Kirsten Cookie- OH. MY. GOODNESS. This just might have to make a guest appearance at slice of feist. mmmhhmmm. Love it. Thanks so much for sharing!

SarahWalk I’ve always wanted to try a pureed soup. I even own an emulsifier(sp?). I’ll be sure to log this recipe away. It’s dang cold in VA. Miss you girlie.

Kirsten Sarah- you have an emulsion thingy?! Whip that baby out! Love you!

antwerpster It’s soup season here! Once a week we make a big batch of something that looks tempting, and this will definitely go on next week’s list. That color is really breathtaking.

Rachel THANKS for this recipe (and the feedback of my version of your experiment) – I love everyone’s slightly different takes on squash soups 🙂

sweetie hello, i see your making site changes. is there a recipe index right now or in the works? thanks and looking forward to visiting again!

Kirsten Hey there Sweetie! Why yes, a recipe index is in the works. We can’t wait to reveal it! Thanks so much for visiting and commenting. Love it!

Butternut Squash Bisque « Teacher by Day – Chef by Night […] you aren’t in the mood to cook but don’t want to make “garbage” whip up this soup (and please, in the fall/winter keep a squash or two on hand – I’m telling you, they […]

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