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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, 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 pot'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! Ahhhh!!!!! *chicken broth
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Nov 4, 2013
Nov 4, 2013 at 6:51 PM UTC
Steaming Butternut Squash Soup or Bisque
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, 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 pot'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! Ahhhh!!!!! *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!  This is the best recipe. Just as good as any I have had out. Enjoy!
igclair
Written by
igclair
Nov 4, 2013
Nov 4, 2013 at 6:51 PM UTC
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