The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup from The Blooming Platter Cookbook by Betsy DiJulio. The gremolata is inspired by the traditional Italian condiment, typically sprinkled on soups and stews and made with lemon zest, parsley, and garlic.
Butternut Squash Bisque with Cranberry Gremolata
Yield: 4 Servings
Ingredients
- 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)
Preparation
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.
Cranberry Gremolata
Yield: about ½ cup
Ingredients
- 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
Preparation
Combine all the ingredients in a small bowl and mix well.
From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.