Recipe

Butternut Squash and Apple-with-Honey Bisque

Submitted by: Chef Shaya

This is a great dish since it incorporates the apples of the season, with some honey of the holiday. Also, this soup can be made in advance and tastes even better the next day!

2 Tablespoons First Cold Press Oil (aka Extra-Virgin Olive Oil)
1 medium onion, cut in half and thinly sliced
3/4 apple juice or cider (if you have a juicer, juice 1 1/2 cups fresh apple juice then bring to a boil in a saucepan and reduce until about 3/4 cup of concentrated juice is left)
5 1/4 cups of butternut squash, peeled and seeded, cut into 1" cubes (approximately 1 3/4 lb of squash)
4 1/2 cups chicken or vegetable stock
1/2 cup soy cream (try to avoid using non-dairy creamer)
2 Tablespoons of Earth Balance (non-dairy butter substitute - pareve)
1 Golden Delicious apple, peeld and cut into 1/2" cubes
2 Tablespoons honey
2 teaspoons smoked paprika (optional)

Yield: Approx 4 servings

In a large saucepan, heat the oil over a medium heat. Add the onions and cook, stirring occassionally, until golden (approx 8 minutes).
Add the apple juice/cider/reduction to the pan and cook until it gets syrupy (about 3-5 minutes).
Add the butternut squash cubes (optionally the smoked paprika) and the chicken stock to the pan. Bring the entire contents to a boil, then lower to a simmer and cover. Allow the squash to cook until it gets tender (about 40 minutes).
Either in a blender or with an immersion blender (hand-held model), purée the soup and return to the saucepan. Add the soy cream and honey, and stir. Season with salt and pepper to taste. Keep warm.
Heat a medium and shallow skillet with the Earth Balance over high heat. Add the cubed apple pieces. Cook until the pieces begin to get golden around the edges (about 2-4 minutes). Remove from the skillet to a plate or bowl and lightly season with salt and pepper.
Serve warm bisque in a bowl and garnish with sautéed apples.