Prep 30 mins
Cook 1 hr 30 mins
I find that I LOVE a Bisque! This one is really easy and delicious, other than peeling the squash,which I have my son do! (I 'll bet you could roast it first and then scrape it out. I will try that next time!) If you don't love roasted garlic, you won't want to put this much in there. But if you've never had roasted garlic, it has a totally different taste, sweet and nutty. Roast the garlic and try it! You can use the rest in other recipes if you don't want it all in your bisque. Me, I could eat a whole bulb of the stuff by myself! (With bread) If you don't have one of those handy, dandy immersion blenders, and you too love bisque, you must get one! I love mine!
- 1 sweet dumpling squash, Peeled and Sliced
- 1 hot banana pepper (whole, raw, red) (optional)
- 4 onions, thickly sliced (1/2 inch)
- 1 bulb of garlic, cut off top to make roasted garlic
- 2 -4 cups frozen corn (I used some I put up, but in other recipes, I have use the corn from the grocery, quart)
- 2 teaspoons chicken base
- 2 cups water
- olive oil
- Tony Chachere's Seasoning
- Drizzle onion, garlic, and squash with olive oil. Cover garlic liberally and make sure that when you sliced the top off all the cloves were partially exposed. Bake at 350 for 1 hour. Turn off and leave for 4 hours with the door shut. Alternatively, continue to bake until onion carmelizes and reduces.(I had to leave and go to church.It wasn't quite carmelized as much as I wanted when I left, but it was close. I'll bet it would have been done in another 20 minutes).
- Put in onion and squash in the pot with 2 cups reconstituted chicken base. Squeeze the garlic in( it comes right out of the peeling).
- Bring to a boil. Turn off. Add hot pepper. Puree with immersion blender.
- Sprinkle top liberally with Tony’s. (I did this a couple of times.).
- Add corn, bring to a boil over medium heat.
- Add Tony’s to taste.or salt to taste if it is spicy enough but you want more salt.