Butternut Squash Bisque
The Dish: Butternut Squash Bisque
The Restaurant: J's Restaurant, Nashoba Valley Winery
The Chef: Keith Desjardin
It's warm and creamy, and perfect for a chilly fall night.
Sarah French is cooking up a seasonal squash bisque, in the Dish.
--1 Spanish onion, diced
--3 Butternut squash, peeled, seeded and diced
--2 cups Water or vegetable stock as needed (see method)
--4oz Brown sugar
--4oz Pure Maple syrup
--1 tb Molasses
--2 cups Heavy cream
--2 cups Pear Wine
--2 pinches Nutmeg
--2 pinches Allspice
--Salt and pepper to taste
-In a thick bottom saucepan, add a little vegetable oil and sweat the onions until they are translucent. Add the squash, wine, and only enough stock (or water) to cover the vegetables. Bring to a boil.
-Lower the heat and simmer the mixture until the squash is soft enough to mash with a fork. Puree the soup with an emulsion blender or transfer to a stand up blender.
-Whisk in the remaining ingredients and season to taste.