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November, 2015 RECIPE OF THE MONTH

Yields 3 quarts

Serves 12
as an appetizer

• INGREDIENTS •

2 ea Butternut Squash, peeled, halved, seeded
2 ea Onions, sliced
2 ea Carrots, chopped
5 ea Garlic Cloves
1.5 oz. Brown Sugar
3 oz. Maple Syrup
1/4 t Chili Flakes
1/4 t Cinnamon
1 qt. Chicken stock
1 T Olive Oil
2 C Heavy Cream
Creme Fraiche
Crusty Bread
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Butternut Bisque

Enjoy the falling leaves and change of seasons with this fancy butternut squash soup. Designed to be easy to make, this recipe still amps up your taste buds in the flavor department.

Recipe Images by Bruce Plotkin Photography.

METHOD

1

Roasting the Squash

  • Preheat oven to 400'F
  • Toss butternut in olive oil and season with salt and cracked black pepper
  • Roast squash, core side down, for 30 minutes
  • Remove from oven and allow to cool
2

Building Flavor

  • Sweat onions and carrots in a splash of olive oil over medium heat in a 4 qt stockpot
  • Add garlic, brown sugar, maple syrup, chili flakes, cinnamon and continue to sweat the mixture for 10 minutes; stir occasionally to prevent burning
  • Spoon the butternut away from its skins into the stockpot
  • Add chicken stock, bring to a lazy boil and then remove from heat
3

Finishing the Bisque

  • Mount the bisque with heavy cream
  • Blend the bisque with a stick blender until smooth
  • Serve warm, garnished with creme fraiche and toasted bread