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Butternut Squash Ancho Chile Bisque

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Butternut Squash Ancho Chile Bisque


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Butternut Squash Ancho Chile Bisque

Submitted by Hanna Bistro, Traverse City



  • 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
Chipotle Pepitas


This recipe is from September 22, 2009 Hanna/Fustini's/Bowers Harbor Vineyard Dinner event.


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

Step 4.  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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