Spice-scented Butternut Squash and Apple Bisque
Serves: 6 to 8
The combination of golden butternut squash and tart apples is at its finest when infused with warm spices. Serve this sweet and creamy bisque, so redolent of crisp fall days, with rustic bread and artisan cheese from PCC’s fantastic selection. Feel free to substitute other winter squash such as sugar pie pumpkin or kabocha.
- 1 butternut squash, about 1 1/2 pounds Add to list
- 3 tablespoons olive oil Add to list
- 2 apples, such as Honeycrisp or Pink Lady, diced Add to list
- 1 medium shallot, peeled and chopped Add to list
- 1 teaspoon PCC curry powder blend (or use your favorite warm spice blend) Add to list
- 4 cups vegetable or chicken broth Add to list
- 1 cup cream Add to list
- Salt and freshly ground pepper to taste Add to list
- Coconut milk for drizzling (optional) Add to list
- Apple Coriander Chutney Add to list
Preheat oven to 350° F. Cut the squash into several sections and roast in the oven for 30 to 40 minutes, or until a knife inserts easily into the flesh. Cool slightly, then scoop out the soft flesh, removing any seeds, and chop into small chunks. (You should have about 2 cups.) You may refrigerate the cooked squash for up to 3 days.
In a heavy pot, heat the oil and sauté the apples and shallot until the shallot is soft. Stir in the curry blend and cook for about 1 minute. Add the squash, the broth and cream and season with salt and pepper.
Heat the soup over medium-low heat for about 10 minutes, stirring occasionally, until warm. For a more elegant presentation, cool the bisque slightly and puree it in batches in a food processor until smooth.
Ladle the soup into serving bowls, drizzle with coconut milk if using and top with the Apple Coriander Chutney.
Each serving: 180 cal, 13g fat (5g sat), 25mg chol, 320mg sodium, 17g carb, 4g fiber, 2g protein
Recipe by, PCC Chef
Source: PCC Sound Consumer, October 2012
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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