Roasted Acorn Squash and Pear Bisque with Chorizo and Fried Squash Chips
Ingredients
- Non stick cooking spray
- 1/2 C. fresh celery leaves, chopped
- 1/2 C. shallots, chopped
- 1/2 C. carrots, grated
- 1 1/2 C. pear, peeled, cored & sliced
- 4 C. acorn squash, roasted, peeled & mashed
- 2 C. vegetable broth or stock
- 2 C. pear nectar
- 2 C. heavy cream
- 3 tsp. vegetable sea salt
- 1 tsp. black pepper
- 1 1/2 C. cooked, chopped chorizo sausage
- Garnish:
- 2 C. vegetable oil
- 1 C. thinly sliced acorn squash pieces, well drained
- 1 tsp. kosher salt, divided
- pinch black pepper
- 1 C. corn starch
- chopped fresh cilantro
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Directions
Spray a large 3-qt. stock pot liberally with non-stick cooking spray, and over medium-low heat, saute the celery leaves, shallots, carrots and pear for 5 minutes, stirring occasionally. Remove pot from heat and spoon vegetables into a blender or food processor, along with the mashed squash. Add the vegetable stock to the blender and puree the mixture completely. Add the pear nectar, 1/4 cup at a time, if necessary, in order to thoroughly incorporate the mixture. Return the puree to the stock pot and whisk in the remaining nectar, heavy cream, vegetable sea salt and pepper. Bring pot to a low simmer and continue to cook, stirring occasionally for 15 minutes then stir in the chorizo. Meanwhile, add the vegetable oil to a medium skillet; bring temperature to 350 degrees. Sprinkle the squash with some of the salt and the pepper; dust with the cornstarch and quickly fry in hot oil. Remove squash chips to a paper towel lined dish to drain. Sprinkle with remaining salt. To serve, ladle the soup into individual bowls; garnish with fried squash chips and chopped cilantro.
