Chef Recipe Feature: Butternut Squash Bisque

Whenever the seasons change I am find myself so excited for the season coming up, but there is always a little part of me that wants to hang on to the season that is ending.  In this oh so confusing time and transitional time of “am I in the mood for winter, summer, spring or fall?” I look for foods that fit the bill for all of the above.  Problem solved!!  Butternut Squash Bisque!  Butternut Squash alone is a standout no matter what season or meal.  I love it baked or sautéed with other veggies or mashed or…the list goes on and on.  This soup though…is AWESOME.  Recipe created and perfected by our very own SRS Chef Jason Lage of Market Table Bistro, this is a must make.

Tools:

Peeler

Spatula

Large Sauce Pot

Cutting Board

Chef’s Knife

Vitamix Blender

Ingredients:

1 Large Butternut Squash

3 Granny Smith Apples

1 Small Spanish Onion

¼ Cup Brown Sugar

1 Tsp Ground Cinnamon

4 Cups Heavy Cream

¼ Cup Canola Oil

Water as needed

{I am a believer of eyeballing measurements and adding “extras” here or there…but don’t stray from this recipe!  It is truly exceptional!}
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Instructions:

1.       Prep your veggies – peel, seed, and medium dice butternut squash; peel, core and dice granny apples, peel and dice onion

2.       In a large sauce pot heat canola oil and butternut squash.  Sauté over medium high heat for 5 to 6 minutes making sure to not color the squash

3.       Add onions and cook for an additional 3 to 4 minutes.  Add cinnamon and brown sugar and cook for 3 minutes stirring often

4.       Cover with heavy cream and cook for 25 to 30 minutes at a medium simmer or until squash is fork tender

5.       Process in the Vitamix and thin the mixture with water until it reaches your desired consistency

{I fibbed a little about adding extras earlier… I DO top this soup with Siracha for a bit of a kick!} Tickle your taste buds with this all season favorite!  You won’t be sorry!

butternutbisque_smaller

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