Remember the Downton Abbey-inspired birthday lunch I made for a friend and her mother last month? Here are those lovely ladies I had the pleasure of cooking for:
Here is another of my favorite recipes from that day.
Normally, I don't care for smooth, creamy soups...too much like eating baby food. But this recipe is flavorful and velvety. The addition of tart apples, ginger, and cardamom makes for a much more interesting version as well.
And it's quite perfect for a nice, light supper on this stormy, wet, gray day after Christmas.
Butternut Squash & Apple Bisque
about 4 pounds butternut squash (peeled, seeded, cubed )
3 tablespoons olive oil, divided
kosher salt & black pepper
1 tablespoon unsalted butter
2 Granny Smith (or other tart) apples, peeled & sliced
1 1/2 tablespoons freshly grated ginger
1/4 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground cardamom
3 cups chicken stock
sour cream, for garnish
pumpkin seeds, for garnish
- Preheat oven to 425 degrees. Line a rimmed baking sheet with a silicone mat or parchment paper. Spread squash in a single layer & drizzle with 2 tablespoons of olive oil. Season with salt and pepper, tossing the squash to coat. Roast squash for 30 minutes or until tender and the edges are caramelized. Allow to cool slightly.
- Meanwhile, ia heavy bottomed pot or Dutch oven, heat remaining 1 tablespoon of olive oil and butter over medium heat. When butter is melted, add apples, ginger, onion, cinnamon, allspice and cardamom. Cook, stirring frequently, until apples and onions are soft and mixture is fragrant, about 10 minutes. Add roasted squash and stock to the pot and bring soup to a boil. Reduce heat and simmer for 10 minutes.
- Working in small batches, carefully transfer soup to blender and puree until smooth. Return soup to the pot and simmer for an additional 10 minutes. Adjust seasonings with salt and pepper.
- Garnish with sour cream & roasted pumpkin seeds.