Seasonal Produce: Green, Red and Dutch Flat Cabbage, Carrots, Radishes, Beets, Red Russian Kale, Dried Shelling Beans, Blood Oranges, Satsuma Mandarins, Kiwi
Gingerbread Butternut Squash Bisque
Yield: 6 one cup servings
1 ¾ T whole butter
1 small yellow onion, cut into large dice, then rinse in colander
1 small leek, white only, cut into large dice, then rinse in colander
1 T ginger root, minced fine
Salt & freshly ground flour
1 small carrot, peeled and cut into large dice
1 small butternut squash, peeled, seeded & cut into large cubes
1 ¾ T Canton Ginger Liqueur (or substitute 1 heaping Tbsp. finely diced candied ginger)
3 C less 2 T defatted blonde chicken stock (or canned, reduced salt chicken broth)
1 2/3 t ground coriander seed
½ t ground cumin seed
2 oz. heavy cream
Salt to taste
Champagne vinegar to taste
Bring butter to the point of fragrance in a gently heated pan.
Add onion, leek & ginger and cook 6 minutes over lowest heat setting.
Season with salt and pepper.
Add carrot and squash and toss to coat with the onion mixture.
If using the ginger liqueur, add now and raise heat until ginger liqueur is reduced by half.
Bring back to a simmer and cook, uncovered, until all vegetables are tender and the liquid
is fairly reduced and well-flavored, about 12 to 15 minutes.
Add cream (if using candied ginger, add it now) and cook another 10 minutes.
Puree the soup in batches in a blender and strain through a chine cap or fine strainer.
Taste to adjust salt, add vinegar as needed for acid balance.
Cool. Reheat gently for service.
Optional: garnish with fine julienne of cilantro and mint, or crumbled goat cheese.