Butternut Squash Bisque Recipe
Puree of butternut, root vegetable and green apple. Served with crostini and spicy pumpkinseed pesto
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Ingredients
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Soup Base
Crostini
Pumpkinseed Pesto
Method
Soup Preparation
- 1
- 2
Add Remaining Ingredients
Stir in the minced garlic, butternut squash, green apple, and vegetable broth. Season with salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
- 3
Blend the Soup
Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Stir in the heavy cream and adjust seasoning if necessary.
Crostini Preparation
- 4
Prepare Baguette
Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet. In a small bowl, mix the olive oil, garlic powder, and salt. Brush this mixture over the baguette slices.
- 5
Toast Crostini
Bake in the oven for about 8-10 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly.
Pumpkinseed Pesto Preparation
- 6
Blend Pesto Ingredients
In a food processor, combine pumpkin seeds, fresh basil leaves, olive oil, minced garlic, lemon juice, and salt. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste.