Squash Bisque with Roasted Corn Salsa

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Squash Bisque with Roasted Corn Salsa

Ingredients

  • Start to finish: 45 minutes; Servings: 8.
  • 2 tablespoons butter
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups cubed butternut squash
  • 2 carrots, diced
  • 1 quart vegetable stock or broth
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels, thawed
  • 1 cup grape tomatoes, halved
  • 1 tablespoon red wine vinegar
  • Salt and ground black pepper
  • 1 cup heavy cream

Instructions

  1. In a large saucepan over medium heat, melt the butter. Add the onion and garlic and cook until tender, 7 to 8 minutes. Reserve 1/4 cup of this mixture. Add the ginger, butternut squash, carrots and bring to a simmer. Cook until the carrots and squash are very tender, 15 to 20 minutes.
  2. While the soup cooks, make the salsa. In a skillet over high, heat the oil. Add the corn kernels and grape tomatoes and sear until browned, about 4 minutes. Remove from the heat and stir in the reserved onions. Stir in the vinegar, then season with salt and pepper.
  3. When the soup is ready, transfer it, working in batches, to a blender and puree until smooth. Return the pureed soup to the pan and stir in the cream. Season with salt and pepper. Serve topped with the salsa.
  4. The Associated press
http://food.lohudblogs.com/2012/10/30/squash-bisque-with-roasted-corn-salsa/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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