Butternut Squash Bisque

You Will Need:

  • Thyme, 1 Tbsp, finely chopped
  • Sage, 8 leaves, whole, fried in olive oil until crispy
  • Butternut Squash, 2 lbs, halved
  • Butter, 1 Tbsp
  • Olive Oil, 1 Tbsp
  • Granny Smith Apple, 1, peeled, chopped
  • Onion, 1 each, peeled and chopped
  • Chicken or Vegetable Stock, 1 quart
  • Heavy Cream, 1 cup
  • Salt and Pepper, 1 Tbsp of each

Recipe Serves: 8

1. Preheat oven to 375
2. Place butternut squash halves cut side up on a baking sheet and brush with olive oil. Season with 1 tsp each salt and pepper. Roast in the oven for 40-45 minutes or until golden brown and soft
3. In a large pot melt butter and sauté onion and apple until soft and translucent
4. Add cooked squash, thyme, and stock and bring to a boil
5. Reduce heat to low and simmer for 20 minutes
6. Puree the soup in a blender in batches until smooth, then return to pot, stir in cream and season with salt and pepper
7. Garnish with crispy sage leaf

Recipes and Pictures by Chef Katie Reineberg