Gingered Squash Bisque With Sage Croutons – Bon Appetit

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Servings: 2 Difficulty: Intermediate
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A velvety, aromatic winter squash soup brightened with fresh ginger and topped with buttery sage croutons.
Gingered Squash Bisque With Sage Croutons - Bon Appetit recipe image
Gingered Squash Bisque With Sage Croutons - Bon Appetit recipe image
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Gingered Squash Bisque With Sage Croutons – Bon Appetit

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 1326.0

Description

This Gingered Squash Bisque is a comforting and elegant winter dish that balances earthy squash with the warm spice of ginger. The soup base is silky smooth, created by pureeing tender potatoes and orange-fleshed squash with broth, then enriched with half-and-half for a luxurious texture. The subtle heat from ginger cuts through the richness, while the aromatic sage croutons add a crucial textural contrast. These golden, buttery bread cubes are toasted to perfection, providing a nutty crunch that complements the creamy bisque. Ideal for chilly evenings or as a sophisticated starter for a dinner party, this recipe offers a simple yet refined way to enjoy seasonal vegetables. It comes together quickly, making it a reliable favorite for weeknight dinners or special occasions alike.

Ingredients

Directions

  1. Combine 2 1/2 cups broth, 1 lb peeled and finely chopped Russet potatoes, 1 package (12 oz) frozen cooked orange-fleshed squash, and 1 tsp ground ginger in a heavy medium saucepan over medium-high heat.
  2. Cover and cook until potatoes are tender and squash is thawed, about 10 minutes.
  3. Transfer the mixture to a food processor and puree until smooth.
  4. Meanwhile, melt 1 tablespoon butter in a large saucepan over low heat.
  5. Add 1 finely chopped leek (white and pale green parts only) to the melted butter, cover the pan, and cook until tender, stirring frequently, about 8 minutes.
  6. Add the vegetable puree and 1 cup half-and-half to the leeks and simmer for 2 minutes, thinning with additional broth if desired.
  7. Season to taste with salt and pepper.
  8. Melt the remaining 1 1/2 tablespoons butter in a heavy small skillet over medium heat.
  9. Add bread cubes and 1 1/2 tsp dried rubbed sage and sauté until bread is toasted, about 3 minutes.
  10. Ladle soup into bowls, sprinkle with croutons, and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1326.0kcal
% Daily Value *
Total Fat 150.0g231%
Saturated Fat 22.5g113%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be prepared 1 day ahead. Cover and refrigerate. Rewarm gently before serving and making the croutons.

Ingredient Note: The original recipe lists "canned vegetable" in the ingredients list but specifies Russet potatoes and frozen cooked orange-fleshed squash in the directions. Use the specific ingredients listed in the directions for best results.

Crouton Tip: Use day-old whole wheat bread for the best texture and flavor when making the sage croutons.

Keywords: ginger, squash, bisque, sage, croutons, soup, winter, vegetable, comfort, dinner, leek, potato, cream, toasted, healthy, quick, easy, meal
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