Baked Butternut Bisque

Butternut squash is an easy way to eat with the seasons. To prepare squash: cut it in half, using a large chopping knife. Scoop out seeds with a grapefruit knife or melon baller and remove skin with a paring knife or vegetable peeler. Cube squash by cutting crosswise and then lengthwise.

2 whole garlic bulbs
8 cups (2 L) butternut squash, peeled and
diced into 1-inch (2.5 cm) cubes
2 tbsp (30 ml) extra virgin olive oil
2 large leeks, rinsed and sliced
1 1/2 cups (375 ml) carrots, grated
3 medium potatoes, peeled and diced
1 tbsp (15 ml) fresh sage or other fresh herbs
6 cups (1.5 L) hot vegetable stock
1/3 cup (75 ml) nutritional yeast
1/3 cup (75 ml) white miso paste
1/4 cup (60 ml) dry vermouth or water (optional)

Preheat oven to 400°F (200°C) and lightly oil a baking sheet. Wrap each garlic bulb in foil. Place the garlic and diced squash on baking sheet and bake about 40 minutes, stirring occasionally. In a large saucepan, heat olive oil and add carrots, leeks, potato, and sage. Stir well and cook five minutes. Add vegetable stock to cover. Reduce heat to medium low, cover, and cook until vegetables are tender, for about 30 minutes.

Remove squash and garlic from oven. Peel garlic. In the blender, mix small batches of vegetable soup with squash and peeled garlic, returning each batch back to pot. Warm on low heat. Combine miso and vermouth, or water, in a small bowl and add to soup, stirring well. Taste, season, and serve. Garnish with fresh herbs. Serves six.

Source: alive #255, January 2004