Butternut Squash Ancho Chile Bisque
Butternut Squash Ancho Chile Bisque
Submitted by Hanna Bistro, Traverse City
Soups and Breads
Ingredients
- 2 Butternut squash, peeled, deseeded and cubed
- 3 Granny Smith Apples, 2 cored & sliced thin, 1 for garnish.
- 1 Baking Potato, peeled and diced medium
- 1 ancho chili, re-hydrated in hot water, drained
- ½ Yellow onion sliced thin
- 2 Tbsp chopped fresh garlic
- 2 bay leaves
- 1/4 cup Fustini's Blood Orange Olive Oil
- Chicken stock or vegetable stock - approximately 4 cups
- Heavy Cream
- Chipotle pepitas for garnish
- 2 Tbsp Fustini's Chipotle olive oil
- 2 cups raw pumpkin seeds
- 1 Tsp fine sea salt
Directions
- Preheat oven to 375 degrees. Scoop seeds out of squash with a large spoon and brush cut halves and hollow with 1/4 cup Fustini's Blood Orange olive oil. Place squash on a rimmed sheet pan brushed with more olive oil. Roast 25-30 minutes until soft and beginning to caramelize.
- When cool enough to handle, scoop squash out of shell and combine with sliced apples, baking potato, ancho chile, onion, garlic and bay leaf in a stock pot. Add enough broth to cover by at least 1 inch and bring to a boil. Reduce to a simmer and cook until all vegetables are tender, stirring occasionally and checking to see if more broth is needed.
- Puree soup with an immersion blender, countertop blender or food processor (be careful: liquid will be hot), then push through a strainer. Return to stock pot and season with salt and pepper to taste. Add a cup of cream and heat gently - do not boil. Add more stock or cream to achieve desire thickness. Pour into soup cups, drizzle with remaining Fustini's Blood Orange Olive Oil and top with a fine julienne of green apple and Chipotle pepitas.
- Preheat oven to 325 degrees. Toss pumpkin seeds with Fustini's Chipotle olive oil and sprinkle with sea salt. Roast on an ungreased baking sheet 15-20 minutes or until golden brown.
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