MARTY SUPREME inspired me to make MARTY SOUPREME! He's the ping pong trying to keep above "soup"!

Описание: It's the 2026 KitchAnnette Red Carpet Menu for Oscar®! Each year I take the Academy Award's Best Picture Nominations and give each of them an honorary dish to create an award-worthy meal! Recipe below!

This year's theme is Pub Grub. It’s time for our soup!

For Marty Supreme, it’s Marty Soupreme!
Roasted Butternut Squash Bisque with Herbed Potato Dumplings

Yield: 6-8 servings
Prep Time: 25 min
Cook Time: 50 min
Total Time: 1 hour 15 min

Ingredients:
The Bisque
• 1 medium butternut squash, halved & deseeded
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 3-4 cups vegetable stock
• ½ tsp fresh thyme
• salt and pepper to taste
• ½ tsp smoked paprika
• ½ cup heavy cream

The Dumplings
• 2 medium russet potatoes
• ¾ cup + 2 tbsp (for dusting) flour
• 1 large egg
• 1 tbsp fresh thyme
• ¼ tsp salt
• ¼ tsp nutmeg

Instructions:
1. Preheat oven to 400°F. Scrub and pierce potatoes several times and set aside. Brush both cut halves of the squash with 1 tbsp olive oil and lightly salt. Place halves cut-side up on a parchment-lined baking sheet and add potatoes. Roast potatoes 45-55 minutes and squash 35–45 minutes or until it’s all fork-tender. Let cool slightly, then scoop out the potato into a small bowl and mash until smooth. Scoop out the squash flesh into a medium bowl. Set them each aside.

2. In a large pot, heat 1 tbsp olive oil over medium heat. Cook onions until soft and translucent. Add garlic and cook a minute more. Add squash, stock, thyme, smoked paprika, salt and pepper. Stir and simmer for 15 minutes. Carefully use an immersion blender (or transfer to a blender) to purée until smooth. Stir in cream. Keep warm on low heat.

3. In a bowl, combine about 1 cup mashed potatoes, flour, egg, 1 tbsp thyme, salt, and nutmeg. Mix gently until a soft dough forms. If dough is sticky, add a little more flour, 1 tbsp at a time. Roll into 1”-2” balls.Gently drop dumplings into the bisque and cook 3–5 minutes, stirring gently once or twice. Serve immediately.


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