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Squash Bisque


    Squash the notion that this autumn vegetable is going to show up only in the proverbial pie with this richly flavoured and nutritionally rich soup.


    1 1/2 lb (750 g) butternut or acorn squash, peeled, seeded, and diced
    1 1/2 large Spanish onion, diced
    1 1/2 large carrot, peeled and diced
    1 1/2 parsnip, peeled and diced
    6 cups (1.5 L) rich chicken stock
    3 oranges, juiced and zested
    1 1/2 sticks cinnamon
    3 cloves
    1 star anise seedpod

    Place the squash, onion, carrots, and parsnips in a large soup pot and cover with the stock. Add the orange juice and zest. Add water if needed to just cover the vegetables.

    Tie the spices in a small square of cheesecloth and add to the soup. Bring to a simmer. Simmer until the vegetables are tender, about 30 minutes.

    Remove spice bag and allow the soup to cool slightly.

    Pur?in a high-speed blender or with a handheld blender and then pass through a very fine sieve to ensure smoothness. Taste and add salt as needed.

    Serve immediately or refrigerate, then reheat for serving.

    Serves 6.

    source: "Reflections Gastronomie takes flight", alive #300, October 2007


    Squash Bisque




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