Butternut Squash Bisque

Ingredients

• 5# Butternut Squash, whole
• 1 medium yellow onion, chopped
• 1 T chopped garlic
• 2 T vegetable oil
• 1½ t ground cumin
• 1½ t curry powder
• 1½ t ground ginger
• 1 bay leaf
• 6 cups chicken stock or vegetable broth
• 2 ½ cups heavy cream
• dash crushed red pepper
• salt and fresh cracked pepper to taste

Preparation

• Preheat oven to 400F.
• Cut off ends of squash and then cut in half lengthwise.
• Scoop out seeds and place squash on roasting pan flesh side down.
• Add enough water to cover bottom of pan, leave uncovered.
• Roast in 400F oven for approximately 1hour or until squash is soft.
• Allow squash to cool completely then scoop out the flesh and set aside.
• Discard the skins.
• In a minimum 4qt soup pot, saute onion in vegetable oil until tender.
• Add spices and garlic, incorporate thoroughly and cook for 1 minute.
• Add chicken stock or broth and roasted squash
• Bring to a slow simmer and cook for approximately 1 hour.
• Remove bay leaf.
• With a hand held or upright blender, puree mixture until smooth.
• Return to pot, add heavy cream and adjust salt and pepper to taste.

Notes

Soup may be strained for smoother consistency. Roasting of the squash may be done in advance and refrigerated for several days. Consistency of this soup will vary depending on quality of squash (moisture content) and simmering time and temperature. You may find the need to adjust the liquid ingredients accordingly. Once cooled, soup will thicken and may require more liquid when reheating. Sounds complicated - and it is to get the same results every time, but it is so good when you get it right! Recipe will make approximately 3 quarts. Serving 16, 6oz portions.

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