Squash Bisque with Roasted Corn Salsa

There's little question about it butternut squash belongs on the Thanksgiving table. But that shouldn't lock you into the two tried, true and overdone means of preparing it mashing and roasting.

For something a little different this year, we decided to turn our Turkey Day butternut into a rich and creamy bisque. It comes together quickly and even can be prepared a day ahead. To do so, follow the recipe except for adding the cream. When ready to reheat, do so over low heat, then stir in the cream.

We like the bisque topped with the pan-seared corn and cherry tomato salsa, but you also could toast pumpkin seeds and sprinkle some of those over each serving. Or even better tamari-coated pumpkin seeds.

Squash bisque with roasted corn salsa

Start to finish: 45 minutes

Servings: 8

2 tablespoons butter

1 large red onion, chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

4 cups cubed butternut squash

2 carrots, diced

1 quart vegetable stock or broth

1 tablespoon olive oil

1 cup frozen corn kernels, thawed

1 cup grape tomatoes, halved

1 tablespoon red wine vinegar

Salt and ground black pepper

1 cup heavy cream

In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, 7 to 8 minutes. Reserve cup of this mixture. Add the ginger, butternut squash, carrots and bring to a simmer. Cook until the carrots and squash are very tender, 15 to 20 minutes.

While the soup cooks, make the salsa. In a skillet over high, heat the oil. Add the corn kernels and grape tomatoes and sear until browned, about 4 minutes. Remove from the heat and stir in the reserved onions. Stir in the vinegar, then season with salt and pepper.

When the soup is ready, transfer it, working in batches, to a blender and purée until smooth. Return the puréed soup to the pan and stir in the cream. Season with salt and pepper. Serve topped with the salsa.