Butternut Squash Bisque
Fat free, Vegan, Pureed Soup
Primary Method: simmering, pureeing
|2 each 3 lb butternut squash • peeled,seeded & med diced|
|1 lb onion • medium diced|
|1/2 lb celery, small dice|
|3 each apples, cored • peeled & diced|
|1/2 lb potatoes - white • peeled & diced|
|1 tbsp garlic, fresh, paste|
|1.5 qt vegetable stock|
In a heavy bottom stock pot, combine first seven ingredients, bring to a simmer.
|1/4 tsp crushed red pepper|
|1/4 cup ginger root, purreed|
|1/2 cup maple syrup|
|2 tbsp curry powder|
|salt & pepper to taste|
Add ginger, maple syrup, crushed pepper & curry powder. Reduce heat to low simmer, do not allow to boil, stir occasionally.
When squash & potatoes are soft, puree with a stick blender until a smooth consistency is achieved.
Adjust thickness & seasoning
| chives, fresh snipped • as needed|
|1 cup creame fresh|
Using a squeeze bottle, place about 1/2 ounce design in each portion and garnish with fresh snipped chives
Dilute Creme fresh with lemon juice or white wine to facilitate using the squeeze bottle. Freeze dried chives also work well.
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