Ingredients
- 1/4 butternut squash
- 1/4 acorn squash
- 1/4 sweet onion
- 2 tablespoon melted butter
- 1 teaspoon fresh ginger
- 1 teaspoon vanilla bean
- 1 teaspoon salt and pepper
- 1 teaspoon cinnamon stick
- 1 teaspoon allspice
- 1 teaspoon star anise
- 1/2 cup heavy cream
- 1/4 cup orange juice
- 1 cup lime
- 1/4 cup mascarpone cheese
- 1 sprig mint
- 1 sprig thyme
- 1 slice crusty bread
- 1/4 slice Fuji apple
- 2 tablespoon israeli cheese
Preparation
Baking Directions:
Toss the squash, onion, cinnamon stick, allspice, star anise, salt and pepper with the butter until they are well coated.
The squash need to be skinned and diced and the onion can be used with the skin intact.
Place the vegetables and the spices in a roasting pan and bake at 360 degrees for 1 hour and 10 minutes.
Remove the spices from the pan and allow the vegetables to cool.
Next, bring to a boil the cream, minced ginger and a scraped vanilla bean; then remove from the stove and cool.
Remove the shell of the vanilla bean and discard.
Peel the cooled onion and place into a food processor with the squash and pan drippings.
Process until vegetables are pureed smooth.
Add the cream mixture, orange juice and lime zest.
Pulse the machine just until smooth and uniform.
Be careful not to over-blend or the cream will break.
Chill the bisque until ready to serve.
Garnish with a dollop of mascarpone cheese swirled into the center of the bisque.
Sprinkle chopped mint and thyme on the bowl.
For the crostini, place thin layers of sliced apple on top of the bread slices with the Israeli cheese and broil for two minutes.
Asiago cheese can be used when Israeli cheese is not available.
Serve crostini hot with chilled bisque.
