October 11, 2011

Autumn Lunch : Butternut Bisque With Gruyere and Honey Crisp Sandwich

 Ingredients for Soup:
  • 3 to 3 1/2 pounds squash-butternut, acorn or a mix; approximately 2, seeded halved
  • Unsalted butter, melted, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable broth
  • 1/4 cup honey
  • 1 teaspoon minced fresh ginger
  • 1/2 cup heavy cream
  • 1/4 teaspoon freshly grated nutmeg


1. Heat the oven to 400 degrees F.
2. Place the squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
3. Scoop the flesh from the skin into a 6-quart pot.
4. Add the broth, honey and ginger.
5. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
6. Using a stick blender, puree the mixture until smooth.
7. Stir in the cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. 
Garnish with roasted pepitas (pumpkin seeds), corn chips, sour cream

Gruyere and Apple Sandwich
  • 2 Slices of SOURDOUGH BREAD
  • 1 Slice of Gruyere Cheese
  • 2 Medium slices of a honey crisp apple, each slice halved
  • Butter

Make the sandwich as though you are making a grilled cheese.  Enjoy with Butternut Squash soup and a large glass of cold apple cider.  

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