Roasted Autumn Bisque

 

Now I am not a vegan, but this soup sure is and randomly not on purpose, a few years ago after culinary school I became a personal chef along side of interning in a butter/meat rich restaurant. My client had very specific dietary needs, and among them was to be low calorie and high flavor. This contradicted everything I was being taught on all accounts, wasn’t butter and bacon invented to make every thing better? Squash puree when done right is like heaven straight from nature which allows a decadence of flavors minus all that delicious, yes I said it, delicious fat. This recipe is packed with so much healthy goodness you won't miss the fat and everyone else will be fooled. The trick is roasting the vegetables and fruits to a beautiful caramelization, layering the flavors with warm spices and puréeing it to a silky texture that just screams butter. The best part is that it’s a breeze to make and your house smells just as autumn feels outside. Here is a blast from my past.

What you will need

1 Butternut Squash, halved, deseeded, skin on

1 Sweet Dumpling Squash, halved, deseeded, skin on

1 cup rough chopped peeled Carrots

1 cup rough chopped peeled Shallots

1 cup rough chopped peeled Fennel, center removed

1 Red Bartlett Pear, halved, deseeded, skin on

1 Honeycrisp Apple, halved, deseeded, skin on

2 teaspoons ground Smoked Paprika

2 teaspoons ground Cumin

1 teaspoon ground Cinnamon

3 sprigs dried Bay Leaf

1.5 +/+ Kosher Salt

2 +/- fresh cracked Black Pepper

2 quarts home made Vegetable Stock

3 tablespoons Extra Virgin Olive Oil

1 teaspoon Apple Cider Vinegar

1/4 Spice Rub Mix

All Squash Seeds

Varied sprigs Fennel Fronds to garnish each bowl

1 pinch ground Smoke Paprika

1 splash finishing Olive Oil

1 pinch coarse Sea Salt

1 pinch fresh cracked Black Pepper

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