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Nov 2013
For any time the urge to wring
an autumn gourd, this one's the thing
Smashing pumpkins, not so nice
but Butternut Squash, an honest vice

Long and beige, hard and smooth
you'd never guess it's power to sooth
that underneath the toughest skin
is meat like pumpkin, seeds within

A steamy bisque for autumn's chill,
peel and chop them as you will
Dump them into four cups broth*
add apple, pear, or applesauce

a cup or two will do just fine
and while you stand there,Β have some wine!
sautee onions, a cup and a half
dump them in and cry or laugh

and now to add your seasoning stuff
cumin, curry, nutmeg, Fluff
hold the Fluff, that ain't the truth
best to pull that old sweet tooth

Bisque is savory, better than sweet
warms the cockles, heart to feet
save your sweets for pumpkin pie
the after-apple of your eye

Back to seasonings, see above
a quarter teaspoon, more with love
I add pepper and take a gander
some folks call for coriander

heat the whole thing to a boil
for me, my crock ***'s always loyal
crock at high, about four hours
or low for six, and bring some flowers!

And now I'll play a little game
change my words to mean the same
if cook is butter and ****** is squash
then butter dat ****** and ****** dat gnosh

when you're hungry, under the wudder
ain't nuttin' better 'en butternut chudder
add some cream and squash your mash
mash your squash and whip your pash

I used a blender to make it creamy
cooked it down, so thick and steamy
add some butter, parsley's fine
butternut bisque with bread and wine!


*chicken broth
I love discovering that I can cook something as good as that which I can order in a restaurant, and this recipe is as easy as it is delicious! I made this bisque on the 31st of Oct and while it cooked, bragged up a carrot cake ( with crushed pineapple, raisins and walnuts. Well didn't I feel like Martha Stewart!" YES!Β Β This is the best recipe. Just as good as any I have had out. Enjoy!
g clair
Written by
g clair
   --- and Pradip Chattopadhyay
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