Cardamom Fall Squash Bisque with Cashew Maple Sage Cream

A wintery soup recipe from Camel's Crossing.

Photography By Guy Hand | December 09, 2017

Ingredients

Soup
  • 1 kabocha squash
  • Hot water
  • 1 tablespoon cardamom powder
  • 4 ounces butter, diced
Cream
  • 1 cup raw cashews, soaked for 6 hours up to overnight
  • 1½ cups water
  • 1 ounce fresh sage leaves
  • 1 tablespoon maple syrup

Instructions

For the Soup

Preheat oven to 425° F. Prick squash with knife in several places and place on a sheet tray or roasting pan. Roast for approximately an hour or until soft to the touch. Allow squash to cool. Cut in half, remove seeds and skin. Combine equal parts squash meat and hot water in a blender with cardamom and butter. Blend on high until reaches desired consistency. Add additional water if needed. Salt to taste.

For the Maple Cream & To Serve

Rinse and drain cashews. Combine cashews, water, sage leaves and maple syrup in a blender. Blend on high until reaches a creamy consistency.

To serve: Reheat bisque on stovetop if needed. Ladle into soup bowls and dot with Maple Sage Cream.

Ingredients

Soup
  • 1 kabocha squash
  • Hot water
  • 1 tablespoon cardamom powder
  • 4 ounces butter, diced
Cream
  • 1 cup raw cashews, soaked for 6 hours up to overnight
  • 1½ cups water
  • 1 ounce fresh sage leaves
  • 1 tablespoon maple syrup
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