Squash Bisque
Chef Marat and Ella Dreyshner
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
