Vegetarian Squash Apple Bisque
3 tablespoons olive oil
1 cup diced onion
2 teaspoons minced garlic
2 Golden Delicious apples, peeled, cored and sliced
4 cups (1-1/2 pounds) peeled and cubed winter squash (any of sweet squash, such as Hubbard or pumpkin)
1-1/2 teaspoons ground cumin
1 teaspoon coriander seeds, crushed
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/8 to 1/4 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon salt or to taste
3 cups vegetable broth
1/2 cup Martinelli’s Cider or Apple Juice
3/4 cup sour cream plus extra for garnish
Unpeeled red apple, cored and cut into 1/4 inch dice
Green onion, thin diagonal cut
Heat olive oil in a large heavy saucepan over medium heat. Add onion, garlic, apples and squash. Sauté, stirring, about 4 minutes. Add cumin, coriander, nutmeg, cardamom, cayenne, bay leaf and salt and cook 2 minutes longer. Add broth and Cider and bring to boil. Reduce heat. Cover and simmer until apples and squash are very tender, about 15 minutes.
Remove from heat. Discard bay leaf. Purée soup, in batches, along with 3/4 cup sour cream in blender or food processor. (Be careful not to process large batches since soup is very hot).
To serve, divide soup among warm bowls. Swirl small amount of remaining sour cream on top of soup. Sprinkle with apples and green onion. Makes 4-6 servings. |
