Buttercup Bisque

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Buttercup Bisque

 

1 1/2 cups onion, diced

1 cup shallot, diced

3 tablespoons olive oil

3 pounds buttercup squash, peeled, seeded, cut into 1 " cube or other winter

squash

1 tablespoon minced ginger

7 cups vegetable stock

1/2 cup orange juice

1 tablespoon orange zest

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 bay leaf

1 cup soy milk or rice milk

 

Garnishes:

toasted pumpkin seeds or toasted almonds

freshly snipped chives

 

In a large pot, saute the onion and shallot in olive oil for 5 minutes to

soften. Add the buttercup squash and ginger, and saute an additional 5 minutes.

Add the vegetable stock, orange juice, orange zest, cinnamon, salt, nutmeg, and

bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 25

minutes or until the squash is tender. Remove the pot from the heat, remove the

bay leaves, and discard them.

Using an immersion blender or food processor, puree the soup in batches. Stir

in the soy milk and reheat the soup until just heated through, if necessary. Do

not boil the soup or the soy milk will curdle.

Garnish individual servings with a few toasted pumpkin seeds or toasted

almonds, or a few snipped chives for color.

Yields 3 quarts.