Butternut Squash Bisque
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Credit: Steve Schimoler, Chef/Owner, Crop Bistro & Bar, Cleveland
From the Chef
“Courtesy of Vita-Mix”
Ingredients
8 cups 1-inch-cube butternut squash
2 cups 1-inch-cube celery
2 cups 1-inch-dice yellow onion
2 cups 1-inch-cut carrot
1 gallon water
1½ cups yellow miso paste
1 T. salt
½ T. pepper
1 T. curry powder
1½ t. ginger powder
1½ t. cinnamon
2 T. fresh chopped sage
Instructions
Method: Secure lid on Vita-Prep 3® container; set controls to variable #3. While machine is running, feed squash through lid opening (chopping only 1 cup at a time). Allow machine to run for 10-15 seconds for fine chop. Repeat process with celery, onion and carrot. In large saucepan, sauté chopped vegetables in water for 5 minutes. Add miso paste, salt, pepper, curry powder, ginger, cinnamon and fresh sage. Bring to a boil; simmer 30-40 minutes. Purée soup (in 3 batches) by setting speed controls to variable #8, 10 seconds, or until desired consistency. Reheat. Serve.
Tags
Soup, The National Culinary Review, Vegetarian
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