Squash and Tomato Bisque with Parmesan Crisp

This velvety squash and tomato bisque is the perfect balance of earthy sweetness and bright acidity, rounded out with a touch of cream. Roasted kabocha squash deepens the flavor, while a bouquet of herbs and aromatics creates a rich, complex base. Served with crispy, lacy cheese crisps, this soup is an elegant yet comforting dish, perfect for chilly days.

Chef Clayton Allen

Squash and Tomato Bisque

For the Cheese Crisps:
-1 Cup Hard cheese (such as Parmesan), shredded

For the Bisque:
-1 Quart Canned tomatoes
-1 lb. Kabocha squash
-2 Tbsp. Olive oil
-1 ea. Onion, large-diced
-1 ea. Carrot, peeled and sliced
-1 rib Celery, sliced
-2 Cloves Garlic
-½ Cup White wine
-1 ea. Bay leaf
-1 Bunch Thyme
-1 Tbsp. Whole black peppercorns
-2 Cups Heavy cream
-Salt, to taste

Instructions:

Make the Cheese Crisps:
Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 1 Tbsp. of shredded cheese in small heaps on the tray, leaving about 2 inches between each pile. Bake until golden brown and crisp, about 7 minutes. Let cool on the tray for 10 minutes before serving. Store in an airtight container if making ahead. 

Roast the Squash:
Preheat oven to 350°F. Cut the kabocha squash in half and scoop out the seeds. Liberally season with salt. Place cut side down on a sheet tray and roast until soft, about 1 hour (timing will vary based on size). Scoop out the flesh—you’ll need about 2 cups for the soup. Extra squash can be frozen for later use.

Prepare the Bisque:
While the squash roasts, wrap the bay leaf, thyme, and black peppercorns in cheesecloth to create a sachet. In a large pot over medium heat, warm the olive oil. Add the onion, celery, carrot, and garlic with a generous pinch of salt. Sweat the vegetables until softened. Deglaze the pot with white wine, letting it reduce by half. Add the canned tomatoes and the herb sachet. Reduce heat to low and let the soup simmer for 30 minutes, allowing flavors to meld. Stir in the roasted squash and heavy cream. Remove the sachet. Blend the soup until smooth using an immersion blender or in batches with a traditional blender. Taste and adjust seasoning with salt as needed.

To Serve:
Ladle the bisque into bowls and top with cheese crisps. Serve hot with crusty bread.

Pair with our 2024 Soter Vineyards Estates Pinot Blanc