- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Christina Pirello
Ingredients
- 2 pounds Winter Squash Sampler (e.g. Butternut, Delicata, Buttercup)
- 5 cups Vegetable Stock (see recipe below)
- 1/2 cup Apple Juice
- 1 teaspoon Ginger Juice (fresh)
- pinch Nutmeg grated
- My Grinders (use Sea Salt)
Vegetable Stock
- 1 Onion cut lengthwise into thin slices
- Organic Green Onions or Leek (small) cleaned and diced
- 2 cloves Organic Garlic unpeeled
- My Grinders (use Sea Salt)
- 8 cups Water (Spring or Filtered)
- 1 Organic Carrots diced
- 2 stalks Organic Celery diced
- 2 cups mushrooms - brushed and left whole
- 1 Bay Leaves
- 2 sprigs Organic Parsley (fresh)
- sprigs Basil (fresh or dried) or Rosemary (optional)
Directions
Creamy Squash Bisque
Preheat oven to 450 degrees. Halve the squash, place on a baking sheet, cut side down, and bake until tender when priced with a fork, 35-45 minutes.
Cool squash slightly. Remove and discard seeds. Puree pulp in a food processor or mill. Gradually stir in stock.
Transfer to a soup pot over low heat and add apple juice, ginger juice, and nutmeg.
Lightly season with sea salt and simmer, covered, 10 minutes. Serve garnished with fresh dill sprigs.
Vegetable Stock
Add onions, garlic, sea salt and about 1/2 cup of the water to a soup pot over low heat. Simmer about 15 minutes.
Add the remaining water and other ingredients and bring the stock to a boil. Reduce heat to low and cook, uncovered, about 1 hour.
Pour the stock through a strainer, pressing as much liquid as you can from the vegetables before discarding them.
Note:
Ginger juice is obtained by finely grating fresh ginger root and squeezing the juice from the pulp.
