Ingredients
- 4 tablespoons butter (or oil for vegan preparation)
- 2 cups chopped onion
- 2 garlic gloves (about 2 tablespoons), chopped
- 2 inch piece of fresh ginger peeled and chopped
- 4 cups apple cider or juice
- 1/3 cup converted rice (Uncle Ben’s)
- 4 cups cooked squash puree (roasted, steamed, boiled, frozen)
- Sea salt and fresh pepper to taste
- ¼ cup brandy (optional)
- ¼ cup heavy cream (optional)
- fresh parsley chopped
Instructions
- Select your squash. (Blue Hubbard shown)
- Cut squash into pieces.
- Cook the squash (roast, steam or boil), then mash.
- Puree squash with an immersion blender.
- Melt the butter or heat the oil in a large, heavy bottomed soup pot. Add the onions and cook until soft. Stir in the garlic and ginger. Cook, stirring, until fragrant and they start to soften.
- Stir in the rice, add the apple juice, and bring the mixture to a simmer. Cook, stirring, for another 5 minutes.
- Add the squash puree, stir to combine well, and bring the soup to a simmer. Cover and cook until the rice is tender, almost overcooked, about 20 – 25 minutes. Stir occasionally to prevent from sticking.
- Once the rice is cooked, remove the soup from the stove. Puree with an immersion blender or in small batches in a blender until smooth. Season to taste with sea salt and fresh pepper. The soup may be refrigerated at this time until ready to serve.
- To serve: Heat the soup to a simmer. Ladle bisque into heated soup cups or bowls. Top the soup with chopped fresh parsley and garnish with a swirl of heavy cream.
- To serve in the traditional way: Heat the soup to a simmer. Heat the brandy in a small pan, ignite it, and let the flames burn off completely. Add it to the pot. Spoon hot bisque into heated soup cups. Garnish the top with a swirl of heavy cream and chopped fresh parsley.
Recipe Notes
Yield: About 8 ½ cups or 8 servings
Nutritional analysis per serving (with cream): 229 calories, 2.2 grams protein, 30 grams carbohydrates, 12 grams fat, 135 mg. sodium, 3 grams fiber.