Looking for a new twist on butternut squash soup? Try this very thick squash bisque featuring both butternut and acorn squash.
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I haven’t felt much like eating for about a month now. Not having an appetite is quite a new experience for me. For the most part, it’s been saltines, chicken soup, and diet ginger ale.
When I started flipping through my copy of Lodge Cast Iron Nation: Great American Cooking from Coast to Coast, my appetite started to return. There were recipes for pizza with country ham and figs, shrimp with lemongrass, and lots of potato recipes. When I’ve strayed from the chicken soup diet, it’s usually been towards potatoes of some kind.
Then I saw a recipe for Squash Bisque with Mascarpone and Apple-Cheese Crostini. Butternut squash soup was still soup, toast substituted nicely for saltines, and apples are easy on the tummy too. I was so happy to be excited about food again! This very thick soup was great hot the first night and cold the next day for a picnic lunch at our nephew’s soccer game.
How I Changed the Original Squash Bisque Recipe:
- I used all butternut squash.
- I peeled my onion before I roasted it.
- I used 1/3 cup olive oil instead of the butter.
- I substituted half and half for the heavy cream.
- I used fresh-squeezed orange juice instead of store-bought (which often has added sugar).
- I swapped a Gala apple for the Fuji.
- I used a whole-grain baguette so my slices of bread were small.
- I skipped the mint and used lemon thyme.
- I reduced my serving size. 1/4 of the recipe is way too much for me to eat at a meal.
- I used my brand-new Lodge 14-inch round baking pan instead of a skillet for roasting the vegetables. It worked beautifully! I have a new favorite roasting pan.
The secret ingredient in this recipe is the vanilla – you should not leave it out under any circumstances! It adds a type of sweetness without adding any sugar.
Make it Gluten-free: Use gluten-free bread for the crostini.
Squash Bisque with Mascarpone and Apple-Cheese Crostini
- 1 medium butternut squash peeled, seeded and diced
- 1 medium acorn squash peeled, seeded and cut into chunks
- 1 sweet onion left unpeeled, cut in half
- 2 cinnamon sticks
- 5 allspice berries
- 2 star anise
- Pinch of salt
- Pinch of freshly ground black pepper
- 6 tablespoons 3/4 stick butter, melted
- 2 cups heavy cream
- 1 tablespoon chopped peeled fresh ginger
- 1/2 vanilla bean
- 1/4 cup orange juice
- Grated zest of 1 lime
- 1 Fuji apple cored and thinly sliced
- 4 thin oval slices crusty bread
- 4 ounces cheese preferably Asiago or Kashkavalo (an Israeli semihard cheese), thinly sliced
- 1/4 cup mascarpone softened
- Leaves from 5 sprigs fresh mint chopped
- Leaves from 1 sprig fresh thyme chopped
Preheat the oven to 360°.
Make the bisque:
In a large bowl, toss both squashes, the onion, whole spices, salt, and pepper with the melted butter until well coated. Pour into a Lodge 15-inch cast iron skillet, arrange in a single layer, and bake until tender, about 1 hour and 10 minutes. Discard the whole spices and let cool.
While the vegetables roast, combine the cream and ginger in a small, heavy saucepan. Scrape the seeds of the vanilla bean into the mixture, and add the vanilla bean as well. Bring to boil, then immediately remove from the heat, and let cool; remove the vanilla bean.
Peel the cooled onion, and put it in a food processor, along with the squash and pan drippings. Process until smooth. Add the cream, orange juice, and lime zest; pulse until the mixture is just smooth and uniform. (Be careful not to overblend or the cream will break.) Refrigerate until ready to serve.
Make the crostini:
Preheat the broiler. Place a thin layer of sliced apple on each piece of bread, and top with the Asiago cheese. Set on a baking sheet, and place under the broiler until the cheese melts.
To serve, pour the bisque into 4 Lodge 1-pint cast iron Country Kettles. Garnish each serving with 1 tablespoon mascarpone, swirled in the cetner of the bisque, and sprinkle with the mint and thyme. Serve with the crostini.
Nutritional information is for the original recipe (bisque only). It was calculated by me and not included in the book. If you make the changes described above, the nutritional content changes significantly:
6 servings - 265 calories, 21g fat (8g sat), 30mg cholesterol, 121mg sodium, 17g carb, 2g fiber, 5g sugar, 4g protein
Nutritional information for the Crostini:
4 servings (original recipe) - 198 calories, 17g fat (11g sat), 48mg cholesterol, 432mg sodium, 12g carb, 2g fiber, 5g sugar, 11g protein
Disclosure: Lodge provided me with a free 14-inch round cast iron baking pan and a copy of Lodge Cast Iron Nation: Great American Cooking from Coast to Coast, edited by Pam Hoenig plus a second copy of the book and a 12-inch cast iron skillet to give away. All opinions are my own. This post contains affiliate links, which means if you click one of them and make a purchase, I will receive a tiny fee. Please see my disclosures page for more information.
Today, members of Virtual Potluck are featuring recipes from Lodge Cast Iron Nation: Great American Cooking from Coast to Coast, edited by Pam Hoenig. We’ll EACH be giving away a copy of the book PLUS a 12-inch Lodge cast iron skillet. Also note that VPer Susan Benton of 30AEATS contributed recipes to the book! Check out some of the other tasty recipes:
- Gulf Coast Clam Chowder from 30AEATS
- Garlic-Topped Flank Steak Roulade from Food Hunter’s Guide to Cuisine
- Crisp Biscuits from Cookistry
- Tomato and Egg Skillets from Miss in the Kitchen
- Roast Beef, Blue Cheese and Onion Jam Panini from Thyme in Our Kitchen
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