Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Winter Squash Bisque with Pesto Sourdough Croutons

Home / Recipes / Winter Squash Bisque with Pesto Sourdough Croutons

Print Recipe
 Winter Squash Bisque with Pesto Sourdough Croutons
Week of 01/06/20 to 01/10/20 Please note all recipes at the PJCC and our Mini Programs are vegetarian. Ingredients subject to change based on availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine French, Fusion, Italian
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Yield 6 - 8 Bowls
Ingredients
Winter Squash Bisque
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 yellow onions diced
  • 2 cups pumpkin puree
  • 1/2 butternut squash diced
  • 2 Carrots diced
  • 3 celery stalks chopped
  • 3 cups vegetable broth
  • 1 teaspoon fresh basil chiffonade
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons Salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
Pesto Croutons
  • 3 slices of sourdough bread cubed
  • 1/4 cup butter melted
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley de-stemmed and chopped
  • 1 tablespoon dried basil
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Salt
  • 1 tablespoon heavy cream
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh basil chiffonade
Course Main Dish, Side Dish
Cuisine French, Fusion, Italian
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Yield 6 - 8 Bowls
Ingredients
Winter Squash Bisque
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 yellow onions diced
  • 2 cups pumpkin puree
  • 1/2 butternut squash diced
  • 2 Carrots diced
  • 3 celery stalks chopped
  • 3 cups vegetable broth
  • 1 teaspoon fresh basil chiffonade
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 2 teaspoons Salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
Pesto Croutons
  • 3 slices of sourdough bread cubed
  • 1/4 cup butter melted
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley de-stemmed and chopped
  • 1 tablespoon dried basil
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Salt
  • 1 tablespoon heavy cream
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh basil chiffonade
Instructions
How to Make the Winter Bisque
  1. Heat the butter and oil in a heavy bottomed stockpot, add the onions, and cook over medium low heat for 10 minutes, or until translucent.
  2. Add the pumpkin puree, butternut squash, vegetable broth, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender.
  3. Process the mixture through the medium blade of a food mill. Return to the pot, add the heavy cream, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve with croutons.
How to Make the Pesto Croutons
  1. Combine all the ingredients except for the bread cubes in a tall container. Take a an immersion blender and pulse everything together until the mixture looks like a paste. If mixture is too thick, add more olive oil. Combine the pesto and bread cubes in a large mixing bowl and toss everything together until the bread cubes are fully coated.
  2. Cook the coated bread cubes in 2-3 batches over medium heat in a non stick pan until bread is fully toasted and crunchy. Careful not to burn. Serve over soups or salads.

Reader Interactions