Whoa! I haven’t posted on this Tumblr page in over a year!
I’ve recently decided to give myself a challenge: cook at least one “gourmet” meal a week and let my creativity go wild. No cookbook, no pre-prepared sauce, just fresh market ingredients.
Here’s my fall-inspired butternut squash maple bisque with caramelized onions and bacon. I teamed it with an unconventional Montreal smoked meat sandwich.
This recipe should yield approximately 4 servings.
- 6 cups butternut squash peeled and cubed
- 4 tsp virgin olive oil
- 1 sweet potato peeled and cubed
- 2 cortland apples peeled and cubed
- 1/4 heavy cream
- 5 cups homemade chicken broth
- 1/2 cup maple syrup
- Dash of salt and paper
- 2 small yellow onions
- 1/2 white sugar
- 3 tsp unsalted butter
- 4 slices thick smoked bacon
- Preheat oven to 400F while you prep your vegetables.
- In a large pot, boil your sweet potato and apples in 4 cups of water.
- Roast the prepped butternut squash in the oven for about 20 minutes or until cubes are nice and soft.
- Once the sweet potatoes and squash are soft, empty boiling water by half and add your chicken broth. — I suppose you could have used the chicken broth to boil your potatoes in… but I didn’t.
- Add in squash, a dash of pepper and salt and let simmer for another 10 minutes.
- While you wait, slice your onions thin and sauté them in a pan with butter and sugar. Let them brown until they’re fully caramelized. Set aside.
- Carefully blend the vegetables with a hand blender or in a food processor. Do not remove any of the liquids.
- While blending, add your cream and maple syrup. Then set the soup aside to let it cool slightly.
- Cut your bacon strips in large chunks and cook them until crispy.
- Serve soup with caramelized onions and bacon piled in the middle.
Note: I served this soup with a great little sandwich. Fresh bread, Montreal-style smoked meat, dijon mustard, apple slices and soft, pasteurized brie.