Winter Squash Bisque

chefa1a's picture

Nov. 07, 2007


Winter squash 2 Pound , chopped (peeled, 5 Cups)
Vegetable oil 3 Tablespoon
Chopped onion 1
Carrots 2 , chopped (peeled)
Apples/Pears 2 , chopped (peeled)
Apple cider/Vegetable stock if using veggie stock add a few tablespoons brown sugar
5 spice powder 1 Teaspoon (Asian)
Cinnamon 1/2 Teaspoon
Maple syrup 1/2 Cup (8 tbs)
Heavy cream 1 Cup (16 tbs)
Salt 1 Teaspoon (adjust quantity of salt as per taste)
White pepper 1/2 Teaspoon


Preheat the oven to 375 degrees

season the squash with some salt and half the 5 spice

place on a greased cookie sheet

bake for 30-45 minutes until tender and lightly browned

Meanwhile start to cook the onions, carrots, apples or pears

in a large soup pot and season with the remaining 5 spice

and cinnamon. Add the apple juice and roasted squash and simmer

until all vegetables are completely soft. Add the maple syrup and heavy cream

and simmer a few minutes more. At this point you need to puree the mixture

with either a stick blender or a regular blender. If using a regular blender

do it in small batches covering the top with a towel and start by pulsing the mixture.

Hot liquids like this can tend to pop of the cover and burn you if your not careful.

Return the mixture to the pot and season with salt and white pepper.

for garnish :

toast some croutons with butter and cinnamon sugar

or cut some wonton wrappers into strips and shallow fry then toss in

some cinnamon sugar.

also drizzling a decorative pattern of sweetened sour cream or creme fraiche

is a nice garnish you can put it in a squeeze bottle or pastry bag with

your smallest tip

warmest moments in the kitchen and at the table

Chef Chris Albano

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 310Calories from Fat 150

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 274 mg11.42%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3 g12%

Sugars 26 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet