Photo by Lauren Adamson.
Butternut Squash Bisque
Recipe courtesy of Bistro 1245
At Bistro 1245 and Leonardo’s By the Slice, owners Steve and Sandy Solomon, along with chef Mark Newman, serve fresh, wholesome food all under one roof. Arguably the oldest original restaurant in Gainesville, Leonardo’s has been Gainesville’s quintessential pizza spot for the past forty years. Right next door, Bistro 1245 has the relaxed feel of a café with the same culinary creativity you can find at Leo’s.
Bistro and Leo’s reflect the personality of Gainesville with an eclectic staff of artists and musicians, locally grown ingredients from Swallowtail Farm and a commitment to satisfying customers.
“I don’t serve food that I don’t myself enjoy eating,” Steve Solomon said.
We can’t take gems like Bistro 1245 for granted, where you can indulge in creamy butternut squash bisque that’s made fresh everyday, or have a glass of wine and talk books on the back portico with the owners.
Next time, instead of a slice from Leo’s, step over a few feet and give Bistro a taste. Or, cook up some Bistro in your own kitchen with this recipe they’ve shared with us.
• 1 large butternut squash, diced, peeled and deseeded
• 1 medium yellow onion, diced
• 1 quart heavy whipping cream
• ½ cup milk
• ¾ cup vegetable stock
• 2 teaspoons fresh nutmeg
• salt and pepper to taste
• Instead of 1 quart heavy whipping cream, puree ½ block of silken tofu with ½ cup of almond or soy milk.
• Replace regular milk with almond or soy alternative
- Peel, deseed and dice the butternut squash
- Place squash in a small pot with the cream, milk and vegetable stock and cook at low to medium heat for three hours
- Dice yellow onion
- Place diced onions on stovetop on small pan at low heat, stirring occasionally until onions are translucent
- Add onions
- Blend and season to taste
- Serve, garnishing each bowl with just a dash of nutmeg
Visit Bistro 1245!
1245 W. University Ave.
Sunday – Thursday 11 A.M. – 10 P.M.
Friday – Saturday 11 A.M. – 11 P.M.
Seasonal + locally-grown produce!
Bitter melon, bok choy, lemons, limes, eggplant, purple and bronze grapes, arugula, kale, collard greens, shiitake mushrooms, okra, green papaya, pink and black eye peas, bell peppers, ghost peppers, poblano peppers, persimmons, red and sweet potatoes, prickly pear, roselles, butternut squash, grape tomatoes, green tomatoes, turnips