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KCTS Cooks - Pumpkin and Squash Bisque Soup

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10 Delicious Years! To celebrate our 10th year of simmering away with viewer cooking specials, KCTS Cooks presents a brand-new collection of our viewers' favorite recipes this month. You'll find everything from appetizers to... See more » 10 Delicious Years! To celebrate our 10th year of simmering away with viewer cooking specials, KCTS Cooks presents a brand-new collection of our viewers' favorite recipes this month. You'll find everything from appetizers to desserts in this special and companion cookbook. Join us for some great cooking, and enjoy KCTS Cooks: Favorite Recipes—10 Delicious Years on Saturday, October 28 at 11:00 a.m. and 3:00 p.m., and Sunday, October 29 at 3:00 p.m. For the new cookbook, Karen Miller of Everett shared her Fall Pumpkin and Squash Bisque. I look forward to cooler weather to make this soup. It's a very forgiving recipe and can be made with a variety of squashes or just one. I used to demo this at the Woodinville Farmers Market and everybody loved it. Enjoy! 1/4 cup unsalted butter 1 medium onion, diced 1 tablespoon all-purpose flour 1/2 cup white wine 1 large can pumpkin or 3 cups chopped fresh 1 cup peeled, seeded and chopped acorn squash 1 cup peeled, seeded and chopped butternut squash 1 cup chopped and peeled yam 1 cup chopped carrot 1 teaspoon curry powder 1/2 teaspoon 5-spice powder 1 teaspoon cinnamon 1/2 teaspoon paprika 1/4 teaspoon nutmeg 6 cups chicken stock 1/2 cup tomato sauce salt and pepper to taste 1 cup whipping cream Melt the butter in a large heavy saucepan over medium-high heat. Add the onion and saute until tender and translucent, 3 to 5 minutes. Add the flour and stir to mix evenly, about 1 minute. Stir in the wine and cook 1 to 2 minutes, then add the pumpkin, squashes, yam and carrot. Stir in the spices, followed by the chicken stock and tomato sauce. Bring to a boil over high heat, reduce to medium-low and simmer uncovered until the vegetables are very tender, about 45 minutes. Take the saucepan off the heat, season to taste with salt and pepper and let cool 10 minutes. Puree the soup with an immersion blender or food processor until fairly smooth but still has texture. Taste for seasoning, adjust with salt and pepper. Stir in cream and bring to a simmer over medium-high heat. Note: Instead of chopping squash and yams, cut squash in half, lightly oil inside, salt and pepper and place face down on a baking tray lined with parchment paper. Bake yam whole. Cool and scoop. See less »

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KCTS Cooks - Pumpkin and Squash Bisque Soup

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