Fustini's Oils and Vinegars
Bisque of Butternut Squash & Apple With Chipotle

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Bisque of Butternut Squash & Apple With Chipotle

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Bisque of Butternut Squash & Apple With Chipotle


Submitted by Chef Andy Stewart

Servings6

Ingredients

Red Apple Syrup
Bisque
  • 1 butternut squash, peeled, seeded and large diced, reserving the seeds and pulp
  • 1 large apple, cored and diced
  • ½ onion, diced
  • ¼ cup Fustini's Butter Olive Oil
  • 2 tablespoons Fustini's Chipotle Olive Oil
  • 1 cup apple cider
  • water
  • few sprigs of fresh parsley
  • 2-3 sprigs of fresh thyme
  • 1 cup heavy cream
  • salt and pepper
Garnish

Directions

Step 1.  Red Apple Syrup

Place the Fustini’s Red Apple Balsamic Vinegar in a small sauce pan and bring to a simmer.; Continue to simmer until thickened and syrup like, 10 to 12 minutes, swirling the pan often.; Let cool to room temperature.


Step 2.  Bisque

Place the reserved seeds and pulp from the butternut squash into a small sauce pan and cover with water. Bring to a simmer and cook over low heat to extract the flavor, approximately 10 minutes.

Meanwhile, place diced butternut squash, apple, onion, Fustini’s Butter Olive Oil, Fustini’s Chipotle Olive Oil, apple cider, parsley and thyme sprigs in a large stock pot. Strain the liquid from seeds and pulp and add to the pot. Add enough water to just cover the vegetables, cover the pot, and bring to a simmer over low heat. Continue simmering over low heat until apples and squash are soft.

Remove from heat and liquefy in batches using a blender, and then strain through a medium-mesh to remove any excess pulp or large pieces, reserving the bisque in a large bowl. In the now empty stock pot, bring the heavy cream to a boil over medium heat stirring frequently, and continue to simmer until slightly thickened. Pour the bisque base into the cream and stir thoroughly with a whisk. Season the bisque with salt and pepper.

Remove from heat and liquefy in batches using a blender, and then strain through a medium mesh to remove any excess pulp or large pieces, reserving the bisque in a large bowl. 

In the now empty stock pot, bring the heavy cream to a boil over medium heat stirring frequently, and continue to simmer until slightly thickened.  Pour the bisque base into the cream and stir thoroughly with a whisk.  Season the bisque with salt and pepper. 


Step 3.  Garnish

Submitted by Chef Andy StewartIn a large sauté pan, heat the Fustini’s Chipotle Olive Oil and Fustini’s Butter Olive Oil until hot but not smoking. Add the corn and carrots and sauté, stirring frequently, until the carrots are softened and the corn is cooked. Remove from the heat.

To serve, ladle the hot bisque into a soup bowl, then garnish with sautéed corn, carrots and cooked wild rice. Drizzle with Fustini’s Red Apple Balsamic syrup and Fustini’s Chipotle Olive Oil.




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