Winter Squash Bisque
|Winter squash||2 Pound, chopped (peeled, 5 Cups)|
|Vegetable oil||3 Tablespoon|
|Carrots||2 , chopped (peeled)|
|Apples/Pears||2 , chopped (peeled)|
|Apple cider/Vegetable stock - if using veggie stock add a few tablespoons brown sugar||2 Cup (32 tbs)|
|5 spice powder||1 Teaspoon (Asian)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Salt||1 Teaspoon (adjust quantity of salt as per taste)|
|White pepper||1⁄2 Teaspoon|
Preheat the oven to 375 degrees
season the squash with some salt and half the 5 spice
place on a greased cookie sheet
bake for 30-45 minutes until tender and lightly browned
Meanwhile start to cook the onions, carrots, apples or pears
in a large soup pot and season with the remaining 5 spice
and cinnamon. Add the apple juice and roasted squash and simmer
until all vegetables are completely soft. Add the maple syrup and heavy cream
and simmer a few minutes more. At this point you need to puree the mixture
with either a stick blender or a regular blender. If using a regular blender
do it in small batches covering the top with a towel and start by pulsing the mixture.
Hot liquids like this can tend to pop of the cover and burn you if your not careful.
Return the mixture to the pot and season with salt and white pepper.
for garnish :
toast some croutons with butter and cinnamon sugar
or cut some wonton wrappers into strips and shallow fry then toss in
some cinnamon sugar.
also drizzling a decorative pattern of sweetened sour cream or creme fraiche
is a nice garnish you can put it in a squeeze bottle or pastry bag with
your smallest tip
warmest moments in the kitchen and at the table
Chef Chris Albano