Golden Squash Bisque
A perfect dish for the whole year, though especially wonderful in the fall.
1 medium-sized butternut squash, peeled and seeded
1 apple, cored
1 yellow onion
3 tablespoons butter
3-4 cups of vegetable or chicken stock
1 tablespoon honey
2 teaspoons salt, divided
1 teaspoon of allspice, Chinese Five Spice or cinnamon
½ teaspoon of chili powder or cayenne pepper
Juice of one lemon or half an orange
½ cup heavy cream
Organic Pickled Heirloom Blueberries
Pinch of warm spice, like cinnamon or cayenne
Heat butter in a heavy-bottomed large skillet or pot over medium heat. Sauté onions first for 5 minutes then add the rest of the chopped fruit and veggies, sprinkling with 1 teaspoon salt, sauté another 5-10 minutes.
Add stock until veggies are just covered and let simmer until veggies are soft and easily forked.
Blend with an upright or immersion blender until velvety smooth. You will have to do in batches if using an upright blender.
Return your blended soup to the same pot, or a new one if you used a skillet, and add honey, last teaspoon of salt, spices of choice, and citrus.
Whisk in more stock until your soup is about the texture of heavy cream. Taste, and adjust seasoning to your liking.
Whisk in heavy cream and serve. Garnish with Farmer’s Cheese and pickled blueberries, a drizzle of olive oil and a pinch of spice!
Products Featured in this Recipe
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