Caramelising your onion bisque

There is something so perfect, so satisfying about a bowl of warm squash bisque. And it is such a versatile dish, it is easily doctored in so many ways.

Using that blend of versatility and comfort as our inspiration, we created a fast-and-easy squash bisque that becomes a base for whatever flavours you are craving. You could, of course, keep it basic and simply top this bisque with a dollop of sour cream. But we also suggest six variations of toppings, including shrimp, bacon, and pulled pork.

You also could make the bisque vegan by substituting vegetable broth for chicken broth and almond or soy creamer for heavy cream.

Caramelised onion and squash bisque

Start to finish: 1 hour Servings: 8

Ingredients

2tbs vegetable oil

2 large sweet onions, diced

2 medium shallots, chopped

1tsp salt

1tsp dried Italian herbs or herbes de Provence

2tbs apple cider vinegar

1 1/2 pounds cubed, peeled butternut squash

3 to 4 cups low-sodium chicken broth

1 cup heavy cream

Ground black pepper

Method

In a large saucepan over medium-high, heat the vegetable oil. Add the onions, shallots, salt and herbs, then sauté for 5 minutes. Reduce the heat to medium and continue to cook, stirring often, until the onions are soft and brown, about another 20 minutes.

Add the vinegar and deglaze the pan. Add the squash and 3 cups of the broth, then bring to a simmer. Cover and cook until the squash is completely tender (15 to 20 minutes). Working in batches, transfer the soup to a blender and purée until smooth. Alternatively, purée the soup in the pot using an immersion blender. Either way, take care when blending hot liquids.

Return the bisque to the heat and stir in the cream. If a thinner bisque is desired, thin the soup with the remaining cup of broth. Heat until just hot. Season with salt and pepper. To serve, finish with any of the following:

Spiced shrimp and scallops

Toss 12 ounces of small cooked shrimp with 1 teaspoon five-spice powder. Top with sliced scallions.

Barbecued pulled pork

Stir together 2 cups of shredded/pulled cooked pork with 1/3 cup barbecue sauce. Top the soup first with the pork, then a dollop of sour cream and chopped fresh cilantro.

Two corn and herbs

Cook 1 cup of thawed frozen corn kernels on high in a skillet with 1 tablespoon of oil until lightly browned. Stir the kernels into the bisque along with 2 tablespoons each of chopped fresh tarragon, thyme, and chives. Finish by topping the bisque with salted, buttered popcorn.

Pepper jack cheese

Stir in 1 diced red bell pepper and 1/4 cup diced pickled jalapeños. Top with shredded pepper jack cheese.

Alison Ladman is a recipe developer for the AP.