Golden Squash Bisque with Pickled Blueberries

December 28, 2018
0 Ratings
Photo by Susan Soltes
  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 2
Author Notes

A perfect dish for the whole year, though especially wonderful in the fall. —Bow Hill Blueberries

What You'll Need
  • Bisque
  • 1 medium sized butternut squash, peeled and seeded
  • 1 apple, cored
  • 1 yellow onion
  • 3 tablespoons butter
  • 3-4 cups vegetable or chicken stock
  • 1 tablespoon honey
  • 2 teaspoons salt, divided
  • 1 teaspoon allspice, Chinese Five Spice or cinnamon
  • 1/2 teaspoon chili powder or cayenne pepper
  • Juice of one lemon or half an orange
  • 1/2 cup heavy cream
  • Garnish
  • Farmers Cheese
  • Bow Hill Organic Heirloom Pickled Blueberries
  • Olive oil
  • 1 pinch warm spice, like cinnamon or cayenne
  1. Heat butter in a heavy bottomed large skillet or pot over medium heat.
  2. Sauté onions first for 5 minutes then add the rest of the chopped fruit and veggies, sprinkling with 1 tsp of salt, sauté another 5-10 minutes.
  3. Add stock until veggies are just covered and let simmer until veggies are soft and easily forked.
  4. Blend with an upright blender or an immersion blender until velvety smooth. You will have to do in batches if using an upright blender.
  5. 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.
  6. Whisk in more stock until your soup is about the texture of heavy cream. Taste, and adjust seasoning to your liking.
  7. Whisk in 1/2 cup of heavy cream, serve. Garnish with Farmer’s Cheese and pickled blueberries, a drizzle of olive oil and a pinch of spice!

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