Apple and butternut bisque: a tasty brew for All Hallows Eve


Just yesterday, The Monitor celebrated a First Place win in a contest for the best decorated pumpkin and the staff was all smiles. Check out the photo featuring master pumpkin designers Jennifer Britton, editorial assistant (left), and Circulation Manager Kathleen Bilancio.

Our enthusiasm for all things pumpkin got me to thinking about the plethora of recipes for pumpkin and its close cousin butternut squash now flooding cyberspace and print magazines. So that afternoon seemed like just the right time to scoot over to the Trenton Farmer’s Market.

There, I hoped to find the perfect Jersey Fresh ingredients to add to the mix for this season’s trendy soup — Apple and Butternut Squash Bisque. I’ve been wanting to fiddle with a recipe for it ever since a mad flurry of recipes for the brew it started materializing on the Internet early this fall.

I was able to concoct a small pot of it last night from ingredients already at home and enjoyed every slurp that resulted. In fact, the savory, smooth, seasonal taste left me hungry for more and this seems like just the right weekend to set this rich soup on the table along with some crusty bread.  This recipe evolved out of several I’ve collected while in a search for the perfect the brew.

All Hallows Bisque

Ingredients: 1 1/2 lbs. butternet squash, peeled, seeded and cut into small chunks; 2 Granny Smith apples, peeled and chopped; 1 sweet onion, coarsely chopped; pinch of rosemary and thyme; 1/2 teaspoon sea salt; 2 tsps. brown sugar; 1/4 tsp. white pepper; 1 quart chicken or vegetable stock; 4 Tbsps. butter; 2 Tbsps. flour; 2 egg yolks; 1 1/2 cups light cream.

Directions: combine squash, apples, onions, herbs, salt, pepper, sugar and stock. Bring to a boil and reduce to simmer for 45 minutes. Puree in a blender or processor. In a large saucepan, melt the butter and add flour and stir until smooth. Add the pureed mix to the melted butter and flour a little at a time and stir with a whisk. Bring to a boil. In a small bowl, beat eggs and cream. Beat a small amount into the hot soup and then whisk in the rest of the of the mixture.  Serve with crusty bread.

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