Butternut Squash Mushroom Bisque
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
Steps:
- • 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
- 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