I have a new favorite food website: food52.com. Their recipes are user generated, but often New York Times Food Editor tested and approved, with contests to keep it challenging. I’ve been meaning to try a recipe with my new all time favorite gourd – the butternut squash – and even though I already have a favorite butternut bisque recipe, this one is a serious contender for number one. It was light, fresh, just a hint sweet, and stick-to-your-ribs warm.
I made a few changes to the recipe (just teeny tiny ones) but am recording them here for the next time I make it!
Roasted Butternut and Apple Bisque
Ingredients:
1 butternut squash, peeled, seeded, and cut into one inch chunks
1 tablespoon maple syrup or honey
olive oil
4 tablespoons unsalted butter
1 yellow onion, diced
2 cooking apples, peeled, cored, diced (Honey Crisp turned out great)
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
4-5 cups vegetable broth
Directions:
1. Toss the squash chunks in enough olive oil to lightly coat the squash, then drizzle with maple syrup and toss again. Roast on a baking sheet at 400F for 40-60 minutes, or until the squash is just starting to caramelize.
2. Melt the butter over medium high heat in the pot you’ll be making the soup in, and cook until it is a deep golden color (about 10 min, but it took me a little longer). The deeper the color, the nuttier the flavor, but be careful not to burn it.
3. Add the onion, apples, cinnamon, ginger, thyme and salt, and cook until the onions and apples are softened. Add the squash and cook for about 10 minutes, stirring often.
4. Add 4 cups of veggie broth and simmer, stirring, until uniformly soft (about 10-20 min).
5. Turn off the heat and puree with an immersion blender. Alternately, you can puree in a blender or food processor, but it’s much less messy with an immersion blender (pretty much my favorite appliance ever) and you can keep it in the same pot.
6. (optional) Stir in 1/4 cup creme fraiche.
7. Enjoy!
