The Wentworth

Recipe

Butternut Squash Mushroom Bisque: Soup

Servings: 0

Ingredients:

  • 2 Butternut Squash (peeled, seeded, and diced)

  • 1 Onion (diced)

  • 2 Carrots (peeled and diced)

  • 3 Celery Stalks (diced)

  • 5-6 Cloves of Garlic

  • 1# Mushrooms (wild & domestic, chopped)

  • ½ C Brown Sugar

  • 2tbl Cinnamon

  • 2tbl Nutmeg

  • 2C Heavy Cream

  • Olive Oil

  • Salt & Pepper

  • Veg. or Chicken Stock

Step 1:

• Toss the squash with Olive Oil and Salt & Pepper and roast in a 350 degree oven until tender • In a stockpot, caramelize the Onion, Celery, Carrots, Garlic and Mushrooms. When golden brown add Veg. or Chicken Stock to cover • Add Roasted Squash, Brown Sugar, Cinnamon and Nutmeg • When all is incorporated, puree with hand mixer or blender • Return to a clean pot and add Cream • Heat to a simmer, taste, and adjust seasoning with Salt & Pepper

Step 2:

Cinnamon Crème Fraiche 1C Crème Fraiche 2tsp Cinnamon t.t. Salt & Pepper * Crème Fraiche is available in most specialty stores. If not available whip Heavy Cream with Cinnamon

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