Grilled Borden Farms Squash & Zucchini Bisque from Restaurant six89 Print
Written by Linda Hayes   

At nearly 8,000 feet, Aspen's growing season is short, short, short. So when the farmer's markets kick in mid-June, fresh food-lovers flock to the stands. Last week, one of my favorite purveyors, Borden Farms, showed up with a few varieties of picture-perfect summer squash and zucchini that Guy Borden and his crew hauled up from Delta (farm country on Colorado's Western Slope). Bought some.

Next thing I know, one of my favorite restaurants, six89 in nearby Carbondale, sends out a message on Twitter (my, how word-of-mouth has come a long way!) about the Grilled Borden Farms Squash & Zucchini Bisque they've just added to their menu. Naturally, I had to get the recipe. Cook some up from a crop near you.


Linda Hayes squash photoGrilled Borden Farms Squash & Zucchini Bisque

by six89 Chef de Cuisine Bryce Orblom
Serves 6
1T vegetable oil
1 yellow onion, medium dice
1T garlic, minced
2 yellow squash
2 green zucchini
1 tsp ground cumin
1/2 cup Arborio rice
2 quarts vegetable stock
1 T lemon juice
salt & pepper to taste
Garnish: roasted tomatoes, fresh herbs, croutons

In a large pot, heat the vegetable oil over medium heat. Once hot, add the onion and garlic and cook for 2 minutes, or until they are soft and fragrant. Add the cumin, rice and vegetable stock and bring to a simmer.

In the meantime, slice the squash and zucchini lengthwise, 1-inch thick. Drizzle with oil, salt and pepper, and grill on high heat, turning once until both sides are lightly charred but not cooked completely through. Let cool enough to handle and cut into 1-inch dice.

Add the grilled squash and zucchini to the soup. Bring to a simmer. Remove from heat and, working in small batches, puree. Once pureed, add the lemon juice and salt and pepper to taste.

To Serve: In hot bowls, add finely chopped roasted tomatoes. Ladle the hot soup over the tomatoes and garnish with croutons and fresh herbs of your choice.