Roasted Autumn Bisque

By • September 24, 2013 • 0 Comments

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Author Notes: Now I am not a vegan, but this soup sure is and randomly not on purpose, a few years ago after culinary school I became a personal chef along side of interning in a butter/meat rich restaurant. My client had very specific dietary needs, and among them was to be low calorie and high flavor. This contradicted everything I was being taught on all accounts, wasn’t butter and bacon invented to make every thing better?

Squash puree when done right is like heaven straight from nature which allows a decadence of flavors minus all that delicious, yes I said it, delicious fat. This recipe is packed with so much healthy goodness you won't miss the fat and everyone else will be fooled. The trick is roasting the vegetables and fruits to a beautiful caramelization, layering the flavors with warm spices and puréeing it to a silky texture that just screams butter. The best part is that it’s a breeze to make and your house smells just as autumn feels outside. Here is a blast from my past.
Shannan

Makes about 3 quarts

The Bisque

  • 1 Butternut Squash, halved, deseeded, skin on
  • 1 Sweet Dumpling Squash, halved, deseeded, skin on
  • 1 cup rough chopped peeled Carrots
  • 1 cup rough chopped peeled Shallots
  • 1 cup rough chopped peeled Fennel, center removed
  • 1 Red Bartlett Pear, halved, deseeded, skin on
  • 1 Honeycrisp Apple, halved, deseeded, skin on
  • 2 teaspoons ground Smoked Paprika
  • 2 teaspoons ground Cumin
  • 1 teaspoon ground Cinnamon
  • 3 sprigs dried Bay Leaf
  • 1.5 +/+ Kosher Salt
  • 2 +/- fresh cracked Black Pepper
  • 2 quarts home made Vegetable Stock
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  1. Preheat your oven to 350 degrees
  2. Prepare all vegetables as listed above. Save fennel fronds and squash seeds for garnish.
  3. Prepare spice rub. Mix well all smoked paprika, cumin, cinnamon, 2 teaspoons salt, 1 teaspoon pepper, and olive oil.
  4. Generously apply 3/4 spice rub to all fruits and vegetables on a baking sheet.
  5. Place fruit and squash flesh side down, hiding the bay leaves and shallots where the seeds have been carved out.
  6. Bake for about an hour, until everything is fork tender. Do not worry about the difference of ingredients, The longer the better for the softer guys to caramalize
  7. With everything baking prepare seeds for garnish. Check out that part below
  8. When everything is tender, prepare to blend smooth. Grab your vegetable stock and blend with your roasted vegetables and fruit minus the orange. Make sure to get all the good juice left on your roasting pan. Working in batches is very important. As you blend your volume will increase. Take your time.
  9. When everything is blended well combine batches in a pot to keep warm and season. Add in the apple cider vinegar and squeeze in the juice of your roasted halved orange, check your salt and pepper balance, use the remainder s&p plus or minus to your taste.
  10. Sweet, your done! Keep warm for serving. Checks those seeds, I am sure they are done!

The Garnish

  • 1/4 Spice Rub Mix
  • All Squash Seeds
  • Varied sprigs Fennel Fronds to garnish each bowl
  • 1 pinch ground Smoke Paprika
  • 1 splash finishing Olive Oil
  • 1 pinch coarse Sea Salt
  • 1 pinch fresh cracked Black Pepper
  1. Turn your oven down to 275 degrees
  2. Wash the squash seeds and pat dry
  3. Mix spice rub with seeds and bake on parchment paper in the oven about 10-15 minutes. Crispy not burnt. Then cool while you plate.
  4. Ladle your soup into bowls, add the smoked paprika, a few toasted seeds, sprig of fennel, a circle drizzle of finishing olive oil, and the S&P
  5. Watch the faces of pure enjoyment and enjoy!

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