Butternut Squash Soup with Cheese and Herb Bread

This winter has been out of the ordinary for North Carolina.  We've had a measurable snow (read: no school, no work, etc.) roughly once every two weeks. During our last snow/ice event I made an amazing butternut squash soup with cheese and herb bread.  Enjoy the recipes - they're delish.

Cheese and Herb Bread:

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 tablespoons margarine, softened
• 1 1/2 tablespoons dried oregano (I used a mix of Italian spices - threw in whatever I had on hand)
• 2 tablespoons white sugar
• 4 1/2 teaspoons active dry yeast
• 1/2 cup grated Parmesan cheese
• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1 tablespoon grated Parmesan cheese 

Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume.
 

Preheat oven to 350 degrees F. Lightly grease one round, 2-quart casserole. Set aside.
Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese.
 

Bake at 350 degrees F for 55 minutes. 

 

Butternut Squash Soup: 

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cinnamon
• 1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)
• Coarse salt
• 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
 

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
 

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
   

Note: This would be excellent served with chunks of crab or lobster on top! 

 

To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
 

To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally. 

Thanks to Martha for the soup recipe