Butternut Squash Bisque

By blum099

Just in time for cozy autumn cooking, this fantastic recipe for Butternut Squash Bisque is one of many sensational seasonal recipes from The Blooming Platter Cookbook by Betsy DiJulio. Betsy has a unique flair for turning everyday ingredients into something beautiful, tasty, and easy to prepare. She adds an exquisite Cranberry Gremolata topping to this dish, adding a delightful crunch


Serving Size 1 cup - Recipe makes 4 servings
Amount Per Serving
Calories 173
From fat 81

% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 215mg
9%
Total Carbohydrate 24g
8%
Dietary Fiber 6g
24%
Sugars 2g
Protein 3g
Vitamin A 216%
Vitamin C 44%
Calcium 9%
Iron 8%

Ingredients

• Cranberry Gremolata topping (optional):
• 1 Tbs. olive oil
• 1/2 cup chopped onion
• 1 clove garlic
• 1 small butternut squash
• 2 1/2 cups vegetable stock
• 4 (4-inch) stalks fresh rosemary
• 2 bay leaves
• sea salt & freshly ground black pepper
• 1/4 cup chopped walnuts or pecans
• 1/4 cup chopped fresh cranberries
• 1 tsp. minced jalapeño
• 2 tsp. fresh orange zest
• pinch sea salt & pinch natural sugar

Details

Servings 1

Preparation

Step 1

If making the Cranberry Gremolata topping, combine all the ingredients in a small bowl, mix well, and set aside.
Peel the squash, remove seeds, and cut into 1-inch cubes; heat oil in large skillet over medium-high heat.
Add onion and sauté until softened, 3 to 5 minutes; add garlic and sauté until soft and slightly golden, 1 to 2 minutes; add squash, stock, rosemary, and bay leaves; simmer, stirring occasionally, until squash is tender, about 10 minutes.
Remove and discard rosemary stalks and bay leaves, then transfer squash mixture to food processor and process until almost smooth, scraping down sides of bowl as necessary.
Return puree to skillet and heat through, stirring occasionally.
Season to taste with salt and pepper, and serve warm topped with Cranberry Gremolata