acorn squash bisque with cran-apple relish.

i’ve been hibernating.  yesterday, i had a full day of teaching, a concert, and then a rehearsal.  i ended the long day with a glass of wine (or two) with some great friends from the rehearsal.

when i finally peeled myself off the couch this morning, i was seriously hungry.

what can warm your heart on a cold winter’s day better than a hot steamy bowl of soup?

here’s what i did:

acorn squash bisque

  • i cut three acorn squashes in half, laid them cut side up on a sheet pan covered with foil, sprinkled some olive oil on top and a little salt, and roasted them in a 400 degree oven until the edges start to brown.  about 45 minutes.
  • i let the squash cool, then removed the seeds and yucky middle stuff, spooned out the meat, and set it aside for later.
  • meanwhile, in a dutch oven, i browned a yellow onion and some garlic in olive oil, added three carrots (for color and flavor, and nutrition!), a chunk of ginger, and let it all get soft and yummy.
  • i deglazed the pan with a little white wine (not sure this made that big of a difference.  this soup is already FULL of flavor), added some veggie stock, honey, zest and juice of an orange, and the following herbs and spices ~ salt, pepper, garam masala, nutmeg, the chopped stems of some cilantro, and crushed red pepper flakes.
  • when the spirit moved me (translation:  when i peeled myself off the couch for the second time), i threw in the squash and let it all get to know each other.
  • then i added some almond milk and a little olive oil, and buzzed it in the food processor for a while.  probably shoulda used the blender.  oh well.

i topped this heart-warming, healthy soup with a cranberry salsa that my mother always makes at thanksgiving.  she tops her pumpkin soup with it, and i don’t know why i wait till thanksgiving to have this stuff.  it is divine.

here’s THAT recipe!

chili cran-apple relish

oh, this is so amazing.  you gotta make it.  just chop and drop the following…

  • 1 finely chopped green apple
  • 1/4 red onion, chopped
  • 2 T lemon or lime juice
  • 1/2 cup dried cranberries
  • 1 teas. chili powder
  • 2 teas. honey
  • 1/2 teas. cinnamon

thow it all together and top the soup with it.  here’s another picture!!!

IMG_0128

 

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