Just in time for cozy autumn cooking, here’s a fantastic recipe for Butternut Squash Bisque with Cranberry Gremolata. It’s one of the many seasonal recipes from The Blooming Platter Cookbook by Betsy DiJulio.
If you’re looking for creative new ways to prepare butternut squash and other fall vegetables, this is the book you need. Betsy has a uniquely creative flair for taking everyday ingredients and turning them into something beautiful and delicious, as well as simple to prepare. The book is getting fantastic reviews on Amazon — check them out!
And if you don’t yet have The Blooming Platter Cookbook, now is a great time to get it as the fall season sets in. Let Betsy’s seasonal recipes energize your cooking and your creativity throughout the year.
Reminder: The Buy 1 Get 1 Free sale of Vegan Unplugged is still going on at Vegan Heritage Press. You don’t need a power outage to enjoy the easy 15-minute pantry recipes in this book — they’re great for when you don’t have time to cook or shop, as well as for camping or if you don’t have a full kitchen. At this price, you can buy one as a stocking stuffer for everyone on your holiday list!
Now here’s that fantastic recipe from The Blooming Platter Cookbook:
Butternut Squash Bisque with Cranberry Gremolata
Yield: 4 Servings
The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup. This recipe is from The Blooming Platter Cookbook by Betsy DiJulio (c) 2011. Published by Vegan Heritage Press.
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic
1 small butternut squash, peeled, seeded, and cut into 1-inch dice (about 3 cups)
2 1/2 cups vegetable stock
4 (4-inch) stalks fresh rosemary
2 bay leaves
Sea salt and freshly ground black pepper
Cranberry Gremolata (recipe follows)
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic and sauté until soft and slightly golden, 1 to 2 minutes. Add the squash, stock, rosemary, and bay leaves. Simmer, stirring occasionally, until the squash is tender, about 10 minutes. Remove and discard rosemary stalks and bay leaves.
Transfer the squash mixture to a food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Return the puree to the skillet and heat through, stirring occasionally. Season the bisque to taste with salt and pepper, and serve warm topped with Cranberry Gremolata.
Yield: about ½ cup
The gremolata is inspired by the traditional Italian condiment, typically sprinkled on soups and stews and made with lemon zest, parsley, and garlic.
1/4 cup coarsely chopped walnuts or pecans
1/4 cup chopped fresh cranberries
1 teaspoon minced jalapeño
2 teaspoons fresh orange zest
Pinch sea salt
Pinch natural sugar
Combine all the ingredients in a small bowl and mix well.