Golden Squash Bisque With Pickled Blueberries
- 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
- Heat butter in a heavy bottomed large skillet or pot over medium heat.
- Saute onions first for 5 minutes then add the rest of the chopped fruit and veggies, sprinkling with 1 tsp of salt, saute another 5-10 minutes.
- Add stock until veggies are just covered and let simmer until veggies are soft and easily forked.
- Blend with an upright blender or an immersion blender until velvety smooth. You will have to do in batches if using an upright blender.
- 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.
- Whisk in more stock until your soup is about the texture of heavy cream. Taste, and adjust seasoning to your liking.
- 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!
butternut squash, apple, yellow onion, butter, vegetable, honey, salt, allspice, chili powder, lemon, heavy cream, farmers cheese, blueberries, olive oil, warm spice
Taken from food52.com/recipes/78484-golden-squash-bisque-with-pickled-blueberries (may not work)