Roasted Zucchini Bisque
in the kitchen with… Autumn 2024
Ingredients
1½ pounds zucchini, roughly chopped
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
¾ teaspoon kosher salt, plus additional to taste
¾ teaspoon ground black pepper, plus additional to taste
2 cups chicken broth
½ teaspoon ground nutmeg
1 teaspoon chopped fresh basil (about 4 leaves)
1 cup heavy cream
½ cup grated Parmesan, for serving
Fresh basil, for serving
1 Granny Smith apple, washed, cored, and thinly sliced, for serving
Instructions
- Preheat oven to 400°F. In a medium bowl combine zucchini and onion. Toss with the olive oil until lightly coated. Season with salt and black pepper. Spread the vegetables in a baking sheet and roast for 30 minutes or until the vegetables are browned on the edges and very soft.
- Transfer vegetables to a large saucepan. Add broth and nutmeg and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 5 to 10 minutes. Remove from heat and allow to cool for 10 minutes.
- Transfer to a blender, add the chopped basil, and puree until smooth. An immersion blender may be used for this step.
- Return puree to a saucepan and season to taste with salt and black pepper. Add the cream and bring to a gentle simmer.
- Top with Parmesan, basil, and apple slices. Serve warm. Makes about 4 servings.
Recipe courtesy Olivia Smith of Winterset.
