This Butternut Squash and Apple Bisque, from Savor Soup House, is refreshing with the addition of lemon and orange zests and unique because it utilizes apple butter instead of chopped apples.
I had just recently made crockpot apple butter and this turned out to be a very tasty way to use some of it.
This soup is a step up from the normal butternut squash soup. I love the flavor the apple butter imparts as well as the hint of citrus.
We’ve been having chilly weather recently, and this was the perfect soup to keep me warm while keeping my taste buds active.
BUTTERNUT SQUASH AND APPLE BISQUE
from Food Truck Road Trip by Kim Pham, Philip Shen, Terri Phillips printed with permission of Page St. Publishing
SAVOR SOUP HOUSE—ADAM DUNN AND COLLEEN SCHROHT—PORTLAND, OR
Serves 5
On a cold winter day, nothing can spread that warm glow like a good bowl of soup. “This is a super simple comfort food that’s nice to come home to,” says Adam Dunn. “It can be made relatively quickly, and it’s a great way to relax and warm up.” Rich, creamy butternut squash is brightened up by sweet apple butter and citrus zest.
- 1 large butternut squash
- Olive oil, for coating
- Water
- 1 large yellow onion, diced
- 4 tbsp. (56g) butter
- 1 ½ qt (1420ml) vegetable stock
- 8 oz (227g) apple butter (I used this apple butter)
- ¼ cup (61g) cream
- 2 tbsp. (25g) packed brown sugar
- Zest and juice of 1 lemon, or to taste
- Zest and juice of 1 orange, or to taste
- Salt and pepper to taste
Preheat the oven to 375°F (190°C, or gas mark 5). Halve and seed the butternut squash and place it skin-side up on a baking pan. Coat the squash lightly with olive oil, add a dash of water to the pan and bake for 45 minutes; this helps separate the skin of the squash for easy peeling.
Sauté the diced onion in the butter in a medium pot over medium heat. Add the vegetable stock and apple butter and bring to a boil over medium-high heat.
Once the squash is done, scoop out the flesh and add it to a blender along with the onion mixture, cream, sugar, lemon and orange zests, salt and pepper. Add the lemon and orange juices to taste. Blend until all the ingredients are thoroughly smooth.
Book Review: Food Truck Road Trip: A Cookbook
There’s a new generation of Food Trucks out there. Have you noticed the transformation? All around the country, these transportable kitchens have been popping up and changing the way America eats.
Some are run by chefs and local artisans, and others are managed by creative people who may not be professionally trained but have a passion for serving delicious and unique food.
I enjoy tasting foods from food trucks. I had the opportunity to sample a meal from a cart recently when my youngest son was home. I shamelessly talked him into attending a local craft show with me because I knew there would be several different types of trucks on hand. We were pleasantly surprised to find a variety of food genres to choose from; not just BBQ or chicken sandwiches. We had a hard time deciding what to eat, but we finally settled on Caribbean food. I enjoyed a chicken dish and he chose a plate with lamb. They were both good.
When I was asked to join the blog hop for the new book Food Truck Road Trip: A Cookbook by the creators of the blog, BehindtheFoodCart.com, I thought it would be fun, but I wasn’t sure if I could find a recipe that would fit in with my blog. I shouldn’t have worried because the proprietors of the carts featured in this book offer all sorts of food, including soups and pizzas.
This book is full of comfort food with a twist. The Prosciutto and Grape Pizza by Scott Tremonti of the Urban Oven in Los Angeles, CA sounds divine. I enjoyed reading about his passion for brick oven pizza. To him, it’s all about the crust. I agree.
You’ll also find the signature “Crab a Hold of Me” grilled cheese sandwich from Melts My Heart in San Jose, CA. It’s not your average grilled cheese sandwich.
All of the recipes included in the cookbook are from the cooks behind the food trucks. You’ll also find interesting stories about the people who run these carts.
Here’s a look at what you will find in this interesting culinary tour:
- American Comfort: Classics with a Twist
- Pick it Up: Sandwiches
- Spoonfuls: Soups and Chilies
- No Meat, No Problem: Vegetarian
- Food with Flair: Latin American
- Keepin’ It Real: Asian
- Best of Both Worlds: Fusion
- Give me More: Sides
- Sip, Sip, Sip: Drinks
- Sweet Tooth: Desserts
- Lick It: Pops
- Punch it Up: Sauces
I enjoyed reading the stories of the people behind the food trucks featured in this book and learning more about the creators of BehindtheFoodCarts.com. Their story is just as interesting. It’s very motivating to see bloggers being recognized for a job well done.
I thoroughly enjoyed this book and look forward to the next one. I also had fun participating in the blog hop and getting to sample this soup. I’m sure you will enjoy it as well.
Happy Soup Making!
Cathy
About the authors: Behind the Food Carts is a blog started by Kim Pham and Phil Shen in Portland, Oregon. Now based in the San Francisco Bay Area, Kim and Phil are professional photographers and videographers under their studio name KIM+PHIL Photography. The team is completed by Terri Phillips, a content writer based in Portland, Oregon. When not blogging, Kim and Phil enjoy movies with subtitles, Ping-Pong, and hunting for vintage Polaroid cameras at flea markets. Terri enjoys curating her collection of microbrew bottles, running from zombies, and building Lego sets with her son Zane. Behind the Food Carts has more than 200,000 followers on Tumblir and was named Saveur Magazine’s Best Culinary Travel Blog in 2013.
For more info about BehindtheFoodCarts, visit their website
Disclaimer: I received a copy of Food Truck Road Trip: A Cookbook from the folks at Page Street Publishing. Any links to purchase the book on Amazon are affiliate links.
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