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.
Servings Prep Time
Yield6 – 8 Bowls 30Minutes
Cook Time
Servings Prep Time
Yield6 – 8 Bowls 30Minutes
Cook Time
Winter Squash Bisque
  • 2tablespoons butter
  • 1tablespoon olive oil
  • 2 yellow onionsdiced
  • 2cups pumpkin puree
  • 1/2 butternut squashdiced
  • 2 Carrotsdiced
  • 3 celery stalkschopped
  • 3cups vegetable broth
  • 1teaspoon fresh basilchiffonade
  • 1/2teaspoon cinnamon
  • 1tablespoon brown sugar
  • 2teaspoons Salt
  • 1/2teaspoon black pepper
  • 1cup heavy cream
Pesto Croutons
  • 3slices of sourdough breadcubed
  • 1/4cup buttermelted
  • 1/4cup olive oil
  • 2tablespoons fresh parsleyde-stemmed and chopped
  • 1tablespoon dried basil
  • 2tablespoons Parmesan cheese
  • 1/4teaspoon black pepper
  • 1/4teaspoon Salt
  • 1tablespoon heavy cream
  • 1tablespoon olive oil
  • 1/4teaspoon fresh basilchiffonade
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.