Every fall, the Café brings back this seasonal favorite, a creamy bisque made with velvety pumpkin and butternut squash, Granny Smith apples, coconut milk and plenty of warming spices. Gluten-free and vegan, we’ve even had a guest wish for a bathtub full!
This soup also works as a wonderful pasta sauce, toss with cooked spinach & ricotta ravioli or cheese tortellini and your autumn dreams will come true…
Pumpkin Apple Bisque
Ingredients:
2 Tbsp. olive oil
1 (2.5 lb) butternut squash, peeled, seeded and diced
1 large yellow onion, chopped
4 stalks celery, chopped
1 large Granny Smith apple, cored and chopped
1⁄2 tsp rubbed sage
1⁄2 tsp cinnamon
1/8 tsp cayenne
3⁄4 tsp nutmeg
1-2 tsp salt, to taste
8 cups vegetable stock
1 (15oz) can pumpkin puree
1 cup apple juice
1 Tbsp cornstarch
1 can unsweetened coconut milk
juice of 1/2 lemon
good olive oil and candied pecans or toasted pepitas, for serving
Directions:
- Chop butternut, onion, celery and apple.
- Heat olive oil in a large Dutch oven or soup pot until shimmering.
- Add squash, onion, celery, apple and spices and sauté until celery and onion are starting to soften, 10 minutes.
- Add vegetable stock, pumpkin puree and apple juice and bring to a simmer.
- Continue to simmer until squash is fork tender.
- Remove from heat and add cornstarch, coconut milk and lemon juice
- Use an immersion blender to blend until smooth. Alternately, blend soup in blender, a batch at a time, until smooth.
- Return to heat and adjust seasonings – you may need a little more lemon juice or a bit more salt.
- To serve, ladle into warm bowls and top with a drizzle of good olive oil and candied pecans or toasted pepitas.
Yield: 10-12 servings
