Recipes

Roasted Butternut-Tomato Bisque with Crispy Parmesan Straws

:10 min

:1 hr 10 min

Serves 8

1/4 cup lightly packed fresh Longo’s Sage and Parsley

1/4 cup Longo’s Extra Virgin Olive Oil

2 cloves garlic

1/2 tsp each salt and pepper

2 pkg (400 g each) Longo’s Cubed Butternut Squash

1 carton (946 mL) Longo’s Chicken Broth

1 jar (700 mL) Longo’s Signature Tomato Basil Pasta Sauce

sour cream (optional)

Crispy Parmesan Straws

4 sheets Longo’s Phyllo Pastry, thawed

3 tbsp melted Longo’s Salted Butter

2 tbsp grated Parmesan cheese

Fresh coarse ground black pepper (optional)

•Combine sage, parsley, olive oil, garlic, salt and pepper in a single-serve blender or the small bowl of your food processor.
•Pulse until a pesto-like consistency. (Alternately, finely chop herbs, rasp garlic and mix by hand.)
•Toss 2 tbsp of the herb-oil with squash; reserve remainder for garnish. Spread squash on parchment-paper-lined baking sheet. Roast in preheated 400°F oven for 45 minutes or until very tender.
•Purée squash and broth in blender; pour into large pot. Add pasta sauce and bring to a gentle boil; simmer for 10 minutes.

Crispy Parmesan Straws

•Stack sheets of phyllo, brushing lightly with melted butter between each layer and sprinkling with Parmesan and pepper (if using) every second layer. Fold phyllo in half to make a long, narrow rectangle. Brush top with additional melted butter. Slice into 8 equal strips; twist strips several times and lay on a parchment-paper- lined baking sheet. Brush with remaining melted butter. Bake for 8 minutes or until lightly browned and crisp.
•Serve soup with a dollop of sour cream, reserved herb oil and Crispy Parmesan Straws.

Soup can be kept in the refrigerator for up to 3 days or frozen for up to 3 months. Parmesan Straws can be kept for 12 hours at room temperature.

Per serving: 220 calories