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Prep time
5 minutes
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Cook time
30 minutes
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Serves
2
Author Notes
A perfect dish for the whole year, though especially wonderful in the fall. —Bow Hill Blueberries
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Ingredients
- Bisque
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1
medium sized butternut squash, peeled and seeded
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1
apple, cored
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1
yellow onion
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3 tablespoons
butter
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3-4 cups
vegetable or chicken stock
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1 tablespoon
honey
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2 teaspoons
salt, divided
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1 teaspoon
allspice, Chinese Five Spice or cinnamon
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1/2 teaspoon
chili powder or cayenne pepper
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Juice of one lemon or half an orange
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1/2 cup
heavy cream
- Garnish
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Farmers Cheese
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Bow Hill Organic Heirloom Pickled Blueberries
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Olive oil
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1 pinch
warm spice, like cinnamon or cayenne
Directions
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Heat butter in a heavy bottomed large skillet or pot over medium heat.
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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.
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Add stock until veggies are just covered and let simmer until veggies are soft and easily forked.
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Blend with an upright blender or an immersion blender until velvety smooth. You will have to do in batches if using an upright blender.
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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.
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Whisk in more stock until your soup is about the texture of heavy cream. Taste, and adjust seasoning to your liking.
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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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