Roasted Pumpkin Squash Bisque With Sour Apple Salsa

Presented by Johnson & Wales University

Yield 1 quart


1          lb         Pumpkin Squash

(1 medium size pumpkin quartered lengthwise and deseeded)

1          lb         Granny smith Apples (quartered lengthwise, peeled and deseeded)


  1. Preheat an oven to 350F
  2. Place the pumpkin squash on a sheet tray and baste liberally with the roasting glaze.
  3. Roast squash in the oven until well brown 45-60 minutes
  4. After 30 minutes add the apples and roast for 15-30 minutes
  5. Squash should be browned well and very tender
  6. Let cool for 10-15 minutes

Roasting glaze

¼         cup      Honey

½         cup      water

1          tbsp     Cinnamon

½         tsp       nutmeg

1          tsp       Allspice

TT                    Salt and Pepper


  1. In a small bowl combine all roasting glaze ingredients.
  2. Mix well until incorporated

Liquid for Bisque

1 ½      pint      Heavy Cream heated

¼         lb         whole butter melted


  1. In a medium saucepan heat the milk and cream until temp reaches 160F
  2. Hold until squash is finished cooking and tender.

Putting it all together

  1. Using a blender or food processor place ½ the amount of roasted squash and ½ the apples in the bowl.
  2. Turn the food processor on to medium low speed.
  3. Through the hole in the lid, carefully add the hot cream until a smooth creamy consistency develops.
  4. Transfer to a saucepan.
  5. Add remaining squash and apples. Repeat step 3.
  6. Season to taste with salt and pepper.
  7. For a topping whip add nutmeg to heavy cream and whip to topping.

Sour Apple Salsa


1          lb         Granny smith or any other sour apple variety

(peeled, deseeded and diced small)

1          ounce   Shallot Minced

1          ounce   Cilantro minced

1          tbsp     Apple cider vinegar

1          ounce   Red Pepper small dice

To Taste          Salt


  1. Combine all ingredients in a small bowl mix thoroughly.
  2. Let sit in the refrigerator for 1 hour
  3. Serve with Pumpkin Bisque Soup