Curried Squash-Apple Bisque

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
6

A savory soup enhanced with sweetness from the butternut squash and apples. The curry and ginger add great flavor.

Ingredients

3 tbsp. butter
1 cup chopped onions
1 cup chopped, peeled apples
1 tbsp. grated fresh ginger
2 lb. butternut squash, peeled, seeded, and cubed
2 tsp. curry powder
3 cups chicken or vegetable stock
1 1⁄2 cups cream or milk
Apple slices or crystallized ginger, for garnish
 

Steps

1. Melt butter in a large saucepan. Add onions, apples, and grated ginger; sauté 5 min. Add squash and curry powder; sauté 3 min. Stir in stock and bring to a boil over high heat.

2. Reduce heat; cover and simmer 40-45 min., or until squash is tender. Cool 15 min.

3. In batches, puree soup mixture in food processor or blender. Return to saucepan and bring to a simmer over low heat. Stir in cream and heat through.

4. Garnish with apple slices or crystallized ginger.
 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources