Wednesday, November 9, 2011

butternut squash & apple bisque

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for me apples & butternut squash are the epitome of fall

together they form a beautiful & satisfying soup

truth: i would have eaten the entire soup pot had i not restrained myself
yes, yes indeed - this soup is that good


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gorgeous butternut you are my fall crush

roasted, mashed, pureed; there isn't a single way that i wouldn't love you

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the perfect partner to butternut - roasted apple

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 pecans and cinnamon are candied; topping the soup for a surprising & sweet treat

the crunch & sweetness of the pecan lends a wonderful texture contrast to a perfect velvety soup



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the squash & apples are roasted together making your home smell like autumn
 i love roasting fruits & vegetables this time of year, it creates a sense warmth & home like no other

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a wonderful fall soup that will warm your home & heart

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butternut squash & apple bisque i *heart* you


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and i leave you with a few other things i *heart*
 leaves that change the perfect hue of gold & my perfect orange cat mr. spencer
 
Butternut Squash& Apple Bisque
serves 4
you will need:
for the soup
  • 1 medium butternut squash halved length wise - seeded
  • 3 medium - large apples; sliced with skin
  • 1 medium onion - chopped
  • olive oil
  • 2 1/2 cups water or vegetable broth
  • 1/4 tsp white pepper
  •  salt to taste
for the candied pecans
  • 1 tsp vegan butter (I used earth balance)
  • 1/4 cup pecans
  • 2 tsp sugar
  • 1/2 tsp - 1 tsp cinnamon
  • pinch of salt
assembly:

for the soup
  • cut the butternut squash length wise, discarding the seeds
  • on a parchment lined baking sheet roast cut side down (skin will be left on) in a 425 degree oven for 30 minutes or until squash is tender
  • add sliced apples after 10 minutes- apples will be roasted for 20 minutes
  • in a medium soup pot - over medium heat add olive oil and onion, cook until onion is soft and translucent about 3-5 minutes; turn off heat.
  • once the squash is done - scoop flesh from each squash leaving the skin behind. add to soup pot along with the roasted apples
  • add water, salt & pepper to the pot - remove from cook top
  • with an immersion blender puree until smooth - if using a blender, in small batches add the mixture to the blender, ensuring to vent the lid/top to allow the steam to escape. blend until smooth- working in small batches.
  • return to the cook top and keep warm until ready to serve
for the candied pecans
  • while the squash & apples are roasting, over low-medium heat in a small saute pan add all ingredients and cook for approximately 5 minutes until sugar begins to caramelize
  • remove from heat, spread on parchment and allow to cool
to serve the soup ladle into bowls & top with candied pecans. if desired "creme fraiche" can be added by combining vegan sour cream and almond milk until desired consistency is reached.


Yum

6 comments:

  1. Heather,
    I will certainly have to make this one. Might even make it for you sometime. Mr. Spencer is looking very handsome..
    Love You
    Mom

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  2. oh, my, that looks soo very good!!

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  3. This looks absolutely delicious, and your photos are beautiful!!

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  4. I really like the idea of this. I must try this while my grandmother is in town!

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  5. Mr. Spencer is one handsome guy, isn't he!

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