banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Squash Bisque

    Share

    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.

    Advertisement

    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

    Advertisement

    Squash Bisque

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Greek Turkey Burger Bites

    Greek Turkey Burger Bites

    Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.