Most people don't like cold weather because it limits outdoor activity. I say: Forget about bicycling through town and boating on the river for just a couple months and embrace the often neglected indoor activities of cooking, snuggling, spa reenacting, film watching and conversing. Carry out each endeavor with affection, and you will generate enough heat to thaw out even the deepest-set fall and winter blues.

    I have found that if I coat my insides with a warm layer of velvety bisque, while undertaking house chores or leisure, I am able to move more freely of blankets than I would be able to do otherwise. Any piping hot soup will suffice in taking the edge off, but no late-November chill can survive the thick, reassuring heat of Butternut Squash Bisque. Not to mention, a certain amount of cheer and positivism can be derived from eating such a flavor-rich and nutrient-rich meal.

    Every Thanksgiving, I'm in charge of cooking the squash side-dish for the Deatherage-family feast. Two years ago, it was the traditional squash casserole; last year, it was roasted acorn squash with liqueur and crumbled biscotti; and this year, it was this very same Butternut Squash Bisque. Among all these dishes, I would have to say that the bisque turned out to be the most successful crowd pleaser--I think because it provided a sweet and sunny vacation from the norm.

    So, put on your fuzziest robe and nuzzle up to your favorite book or TV show (currently, I'm enjoying "It's Always Sunny in Philadelphia"), and look onto the chilly white sky and bare trees as you would a far-away painting. Let each spoonful of Butternut Squash Bisque cast a new hue on every facet of your home-life, so that each moment is its own sunrise.



Butternut Squash Bisque

Ingredients

Butternut Squash (about 4 lbs.)
Leeks - the white parts of three large leeks; washed and cut into 1-inch-long pieces
Whole Milk - 3 cups
Water - 3 cups
Salt and freshly ground pepper
Nutmeg

Garnish

Crème fraiche
Toasted chopped hazelnuts or walnuts
Pomegranate seeds

Directions

1. Preheat oven at 400 degrees. Cut squash lengthwise, remove seeds and place face down in oven-safe pan, filled with a half inch of water. Cover pan with lid or foil. Bake for 25 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.

2. In the meantime, add leeks, milk, water and a generous amount of salt to a soup pot. Bring to a boil. Lower heat to a simmer and cook for about 25 minutes, until squash is done.

3. Scoop cooked squash out of its skin and into the pot with the cooked leeks.

4. Using a blender or food processor, puree the soup in batches until it is very smooth. Season to taste with salt, pepper and nutmeg.

5. Serve the soup hot, with crème fraiche, nuts and pomegranate seeds as garnish.

    This article provided courtesy of our sister site: Beaufort County Now