Butternut Squash Bisque With Focaccia "Dressing"
From icecreamuffin 13 years agoIngredients
For the "dressing":
- 1 round focaccia loaf (about 10 inches in diameter) cut into cubes shopping list
- 1 large yellow onion, sliced shopping list
- 2 medium celery stalks, chopped shopping list
- 2 medium carrots, peeled & chopped shopping list
- 1 granny smith apple, chopped shopping list
- 2 small garlic cloves, minced shopping list
- 2 cups chicken stock or broth shopping list
- olive oil shopping list
- leaves of 1 fresh rosemary branch, minced shopping list
- leaves of 3-4 fresh sprigs of thyme shopping list
- a handful of fresh parsley, chopped shopping list
- salt & pepper shopping list
For the bisque:
- 1 butternut squash, seeded & quartered shopping list
- 1 sweet potato, halved shopping list
- 1 medium yellow onion, coarsely chopped shopping list
- 1/2 rutabaga, peeled & chopped shopping list
- 2 medium celery stalks, chopped shopping list
- 2 medium carrots, peeled & chopped shopping list
- 1 granny smith apple, chopped shopping list
- 1/2 red bell pepper, chopped shopping list
- 2 large garlic cloves, minced shopping list
- 3 cups chicken stock or broth (or vegetable, if you prefer) shopping list
- olive oil shopping list
- 2 tbsp dried thyme shopping list
- salt & pepper shopping list
How to make it
For the "dressing":
- Preheat oven to 350 degrees Fahrenheit.
- Put focaccia cubes in a 9x12" baking pan, set aside.
- In a heavy pan, heat olive oil and add onion, celery, carrots, and apple. Season with a bit of salt & pepper. Add the garlic & herbs, and allow onion to become translucent; about 8 minutes.
- Transfer cooked veggies to the baking pan, toss well with the bread.
- Pour the chicken stock over everything, bake for 30 minutes.
For the bisque:
- Preheat oven to 450 degrees Fahrenheit.
- Rub butternut squash and sweet potato pieces with olive oil, salt & pepper. Place face-down on a large baking sheet, and bake for 45 minutes, or until fork-tender.
- Heat olive oil in a dutch oven, add the onion, celery, carrots, rutabaga, bell pepper, and apple; cook until onion is translucent and veggies are quite soft (about 12 minutes). Deglaze if necessary with a splash of the chicken stock.
- Cut up the sweet potato, leaving the skin on, and add to the pot. Scoop out the meat of the squash and add to the pot. Add the rest of the chicken stock, more salt & pepper, and cook another 5 minutes.
- Transfer everything from the dutch oven to a blender or large food processor and puree well. Pour back into the dutch oven to warm.
- Serve bisque topped with the dressing, or separately if you want, but i recommend dipping the bread pieces into the bisque, yum! :)
People Who Like This Dish 6
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The Rating
Reviewed by 1 people-
Made this last night for my boyfriend's birthday. Wow! It was excellent. I used naan in place of focaccia & toasted it atop the veggies. Thank you. This is pretty labor intensive, but sooo worth the work.
bellsd in Kalamazoo loved it
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