Butternut-Squash Bisque Redux

If, like mine, your Sunday religious routine consists of brunches, farmer’s markets, and the New York Times Magazine, you’ve probably already seen Sam Sifton’s article on Eleven Madison Park, a fancy shmancy modernist restaurant in New York City whose recipes often incorporate foams and liquid nitrogen. Sifton picked two of the most reasonable recipes to print yesterday, and I went straight to work making both of them last night. The granola, with its pistachios, coconut, and sour cherries, is some of the best I’ve ever made. And the butternut-squash soup, or at least the version I whipped up inspired by this recipe, is superb. Because I avoid bacon and wasn’t in the mood for fish stock or creme fraiche, I decided to substitute in some coconut milk instead, which turned out pretty rockin.

For the original recipes, see “Liquid Nitrogen Optional,” by Sam Sifton.

Butternut-Squash Bisque (Redux)

  • 3 T butter
  • 1 butternut squash, peeled and cut into 1/2-inch cubes
  • 1/2 cup sliced fennel
  • 1 T thinly sliced ginger
  • 2 cloves garlic, peeled and chopped
  • 6 cups veggie stock
  • 1 pod star anise
  • 6 pods green cardamom
  • 1 can light coconut milk
  • 1 T salt
  • lime slices
  • pinch of cayenne
  • 1/4 cup roasted pumpkin seeds

Melt butter in a large saucepan until it foams. Add cubes of squash, chopped fennel, ginger, and garlic and simmer for about 15 minutes, until squash is soft. Add half of the broth and cook for 5 more minutes. Let cool a little, in preparation for blending.

Meanwhile, put the rest of the broth, the anise, and the cardamom pods into a pot on medium heat, and let simmer.

Blend squash and fennel mixture until smooth. Add to the pot of simmering broth, and stir in the coconut milk and salt. Heat together.

Garnish with cayenne pepper, lime slices, and toasted pumpkin seeds.

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