It’s All In The Bisque

Butternut Squash Bisque…

INGREDIENTS
1 large butternut squash
¼ cup butter
1 medium onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 jalapeno pepper, seeds removed, chopped 3 garlic cloves, minced
1 large sweet apple, peeled, cored and cubed 4 cups chicken or vegetable broth
1 tsp. ground ginger
½ cup heavy cream
– Salt and pepper to taste

GARNISH OPTIONS
– pomegranate seeds
– chopped basil
– sesame seeds
– sliced okra

DIRECTIONS
STEP 1: Heat oven to 375° F. Prepare butternut squash: Cut rinsed squash in half length-wise. Scoop out seeds and place on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 45 minutes until tender. Allow to cool. Scoop out flesh and set aside for the recipe.
STEP 2: In a large stockpot or Dutch oven, melt butter over medium-high heat. Add onion, celery, carrot, jalapeno and garlic. Sauté, stirring frequently, until vegetables are tender, about 10 minutes.
STEP 3: Add apple, squash, broth and ground ginger. Stir to combine.
STEP 4: Bring to a boil. Reduce heat and let simmer for about 25 minutes, until apples are tender. Remove from heat.
STEP 5: Blend soup with an immersion blender until smooth. Be careful of splatter.
STEP 6: Stir in cream, and season with salt and pepper to taste. Cook a few more minutes to increase the temperature, if necessary. Do not bring to a boil or the cream will curdle.
STEP 7: Top soup with pomegranate seeds, chopped basil, sesame seeds or sliced okra.