Sunday, November 27, 2011

Squash Bisque

 I wanted to make this soup but my Thanksgiving menu was already full. Today we roasted a squash (a HUGE one) that we had gotten at the farmer's market this fall. I have probably 24 cups of puree now in the fridge! So, I threw together this bisque tonight for lunch tomorrow. Of course we tasted it, and it's delicious! spicy and flavorful! Even better, it's from the inspiring Kris Carr ( This recipe was a contribution to the NYTimes. I've adapted it for squash instead of pumpkin, used white wine instead of sherry and yellow onions instead of white (it's what I had). I also used regular garlic and sauteed it with the onions, I'm sure roasted garlic would add even more depth to the flavor.

Squash Bisque
makes 6 cups
  • 2 cups squash
  • 2 tablespoons olive oil
  • 1 1/2 cup yellow onions, diced
  • 3 cups vegetable stock
  • 5 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • Cracked black pepper, to taste
  • Toasted pumpkin seeds for garnish (optional)
  • Pumpkin seed oil for garnish (optional)

1. Steam or boil the pumpkin or squash until tender.
2. Sauté onions over medium heat in olive oil until translucent. Add minced garlic and sautee 1 more minute.
3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup and spices and blend until smooth.
4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.
Yield: 4 servings.

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