OK, it’s not a bisque in the strict sense, but I’m prepared to let that slide for the cause of alliteration. It’s soup time again, especially with proper autumn lurking around the corner and the stores filling up with interesting vegetables, such as butternut squash. Around ten years ago, as result of a slow Americanization, groceries in Sweden started selling pumpkins late in October, following up a few years later with other varieties such as butternut and spaghetti squash. When I was a wee kid, Halloween was something occasionally heard about from friends going abroad and fed to us through television, but we never considered celebrating it. These days though, kids are trick or treating all over the place, but for some reason during the All Saints’ weekend. Maybe I’m just bitter because I don’t get to beg people for candy…
The main ingredients of this little soup. Butternut sqash, red onion, carrots and cauliflower.
Peel, chop and grate, then let things break a sweat before adding water. Don’t throw out the squash seeds.
Adding a bit of seasoning – Coriander seeds, garlic, cumin, turmeric, star anise and a dash of Worcestershire sauce. Let it simmer until everything is soft – say half an hour.
Giving the seeds a quick toast in a hot pan. Add a hint of fat and season with for example onion powder and chili powder. With these small seeds, the process takes about ten minutes.
In the meantime we have at the soup with a hand blender (discard the star aniseed first) and adjust seasoning.
Soup served with sprinkled seeds and some turkey bacon (it was half off. Ordinary bacon or no bacon at all is fine too) Also splashed about with some cream just for fun.