Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to email@example.com and put “From the menu of” and the name of restaurant in the subject line.
Atlanta Bread’s Roasted Organic Butternut Squash Bisque
Hands on: 30 minutes
Total time: 1 hour, 10 minutes
Makes: 4 1/2 cups soup
1 medium organic butternut squash, peeled, seeded and cut into 1-inch cubes (about 1 1/4 pound)
2 tablespoons unsalted organic butter
1 small organic onion, chopped
2 cloves organic garlic, chopped
2 cups organic vegetable stock
2 tablespoons light brown sugar
1/2 teaspoon salt
1/8 teaspoon curry powder
Pinch of cumin
Pinch of cinnamon
Pinch of nutmeg
Pinch of sage
Pinch of allspice
Pinch of white pepper
1 cup heavy cream
Whipped cream or chopped roasted nuts, for garnish
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Arrange squash cubes on prepared baking sheet and roast 35 minutes or until tender.
When squash is done, melt butter in a large stockpot. Add onions and garlic and saute over medium heat until transparent but not browned, about 5 minutes. Add roasted squash cubes and cook 3 minutes more. Stir in stock, sugar, salt, curry powder, cumin, cinnamon, nutmeg, sage, allspice and white pepper. Simmer 5 minutes. Remove from heat and add cream.
In the jar of a blender, or using an immersion blender, carefully puree soup until it reaches a smooth, even consistency. If using the blender, allow the soup to cool slightly before pureeing and be very careful. Taste for sweet and salty balance and adjust seasonings if necessary. Serve immediately, garnished with whipped cream or nuts if desired.
Per 1-cup serving: 421 calories (percent of calories from fat, 62), 6 grams protein, 36 grams carbohydrates, 4 grams fiber, 30 grams fat (18 grams saturated), 98 milligrams cholesterol, 1,110 milligrams sodium.