Squash and Root Vegetable Bisque
By Beth Jones
Ingredients
FOR THE HAZELNUTS
- 2 cups Midwest Hazelnuts from American Hazelnut Company
- 2 Tablespoons maple syrup from Horner’s Corner
- Coarse salt to taste
FOR THE SOUP
- 3 pounds thin-skinned winter squash, such as butternut or candy roaster, unpeeled, seeded and large dice
- 1 large leek, washed well and sliced into medium pieces
- 2 carrots, large dice, green tops saved for garnish
- 1 medium celery root, peeled and large dice
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- ¼ cup white wine, dry sherry, or cider vinegar
- 1 quart (4 cups) vegetable stock
- ¼ teaspoon fresh sage, minced
- 1 teaspoon fresh thyme, minced
- ¼ teaspoon cayenne pepper
- 1½ teaspoons salt
Instructions
FOR THE HAZELNUTS
- Toast the hazelnuts in a large saute pan over medium heat, tossing occasionally, until just golden and fragrant.
- Drizzle the maple syrup over the hazelnuts and stir until well coated. Remove from the heat and sprinkle with the salt. Allow to cool. Can be kept at room temperature for up to 1 week.
FOR THE SOUP
- In a large Dutch oven, heat the olive oil over medium high heat and sauté the leek and carrots. Add the squash and remaining vegetables, and sauté another 3 minutes.
- Deglaze the pot with the wine or vinegar, then add the stock, herbs, salt and cayenne. Make sure that the liquid just covers the ingredients–add more stock or water if necessary. Simmer for 20 minutes over medium heat, or until the diced vegetables are soft enough to mash with the back of a spoon.
- Roughly puree the soup in a blender, food processor or with an immersion blender. (If using a regular blender, make sure to remove the vent in the lid. Pureeing hot liquid with the lid completely closed can cause the liquid to explode out of the blender!)
- Pour the soup back into the Dutch oven and thin if necessary with more stock. Season to taste with more salt if needed. Garnish the soup with the glazed hazelnuts and chopped carrot tops.
