This Winning Butternut Bisque Recipe Is a Wintertime Essential
Soup season is here to stay.
Whether you’re an omnivore, locavore, vegetarian, or carnivore, (Does anyone eat only meat? Folks on the Atkins diet, maybe?) one gastronomic knowledge seems to resonate across the board:
Winter is the best time for a bowl of soup.
And what better way to spend a brisk January day than concocting your own batch of the stuff right at home? If you need a quality recipe, check out this find from Honest Food Co-op in Albany. Full of seasonal veggies, bursting with spice, and sweetened with maple syrup, it could be exactly what you need.
Courtesy of Dan Hurlbut, Food Service Manager at Honest Weight Food Co-op
1 Tbsp extra virgin olive oil
1 small butternut squash, peeled and cubed
½ lb carrots, chopped
1 small (or ½ large) onion, chopped
3-4 c vegetable stock
2 Tbsp maple syrup, plus more for seasoning
½ tsp cardamom
¼ tsp nutmeg
1 tsp cinnamon
salt & pepper, to taste
- Heat oil in a medium-large pot and add carrots and onions
- Saute until softened and slightly browned, then add spices and stir thoroughly, allowing the spices to toast slightly
- Add butternut squash, maple, and stock; Simmer until all vegetables are soft
- Puree mixture with immersion blender
- Season with salt, pepper, cardamom, more maple syrup, cinnamon, and nutmeg
- Taste, adjust seasoning as necessary