Delicata Squash and Apple Bisque

Sunday, October 23, 2011

Appropriately enough for the October apple challenge, my Thanksgiving stuffing recipe features apples, along with a lot of onions and celery, walnuts or pecans, and fresh sage and thyme.  Since it’s not quite time for stuffing yet, I turned that basic inspiration into a smooth, warming soup that also made great use out of the handful of Delicata squash that came out of my garden before all the rain softened up the rest.

There are three apple elements in this soup: a large tart apple, cider mixed into the stock, and a shot of Calvados at the end. If you can’t find Delicata squash in the markets, this soup can be made just as well with any other winter squash, although I think butternut or Kabocha would give the best results. If you prefer to leave out the alcohol, the soup can be finished with a drizzle of cider vinegar instead.

Delicata Squash and Apple Bisque
Serves 6-8

4 small Delicata squash, cut in half and seeded
3 tablespoons grapeseed or other neutral oil
2 tablespoons unsalted butter
1 large onion, diced
2 stalks celery, diced
1 large or 2 small Honeycrisp, Fuji, or other tart-crisp apple, peeled and diced
2 sprigs fresh sage, leaves julienned
4 sprigs fresh thyme, leaves stripped off the stems
3 cups vegetable stock
1 ½ cups apple cider
Salt and freshly ground black pepper
1 tablespoon Calvados, applejack, or brandy

Preheat oven to 400 F. Rub the cut surfaces of the squash with 2 tablespoons of the oil and set rind-up on a baking sheet lined with aluminum foil.  Roast squash until tender all the way through and yielding to the point of a sharp knife.  Once cooked, scrape the flesh out of the squash and discard the rinds.

Heat the butter and remaining 1 tablespoon of oil in a large, heavy pot over medium heat until the butter has melted. Saute the onion until wilted, then add the celery and apple and continue cooking until soft. 

Add the stock, cider, herbs and roasted squash to the pot.  Salt and pepper to taste, and bring to a boil.  Cover the pot, lower the heat and simmer 20 minutes, until the squash has completely broken down into the soup.

Using an immersion blender or food processor, puree the soup until smooth.  Stir in the Calvados or brandy, taste, and add more salt and pepper as necessary.