Kabocha Squash Bisque, Pepitas, Aleppo Oil
Recipe Date:
October 16, 2023
Serving Size:
24
Cook Time:
01:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Warm up with this Delicious Bisque, Paired perfectly with our 2021 Vagabond!!
Ingredients
- 1 1/2 lbs Japanese Pumpkin Squash, Peeled, Seeded, Medium Dice
- 1/2 lb Granny Smith Apples IQF or Fresh/Peeled, Medium Dice
- 1/2 Onion, Medium Dice
- 1/2 Carrot, Peeled, Small Dice
- 1 1/2 ea, Garlic Cloves, Minced
- 1/2 ea. Ginger (2 inch Knob), Peeled, Minced
- 1/8 tsp Cumin
- 1/8 tsp Coriander
- 1/8 tsp Turmeric
- 1/8 tsp Black Pepper, Freshly Ground
- 1/4 tsp Paprika
- 1/2 tsp Kosher Salt
- 1/4 cup White Wine
- 1 cup Vegetable Stock
- 1/2 can, Coconut Milk
- Kosher Salt & Pepper, Lemon Jiuce to taste
- Garnish: Pepitas (pumpkin seeds), Aleppo Oil
Directions
- In a large soup pot, heat some oil over medium-high heat until shimmering. Add the apples, onion, squash, and carrots and cook, stirring occasionally, until beginning to brown.
- Add the garlic, ginger, and spices and cook, stirring frequently, until very fragrant, 60-90 seconds. Add the wine and cook, stirring occasionally, until alcohol cooks off.
- Add the vegetable stock and bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the squash is very tender. Working in batches, puree the soup in a blender with the coconut milk until very smooth. Taste for seasoning, and adjust as needed. Garnish with Pepitas and light splatter of Aleppo oil if so desired.
