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Butternut Squash Bisque 2012-2013 Recipe

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This recipe for Butternut Squash Bisque 2012-2013 is from The Ward Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spanish onion, diced 1 large onion
Butternut squash, peeled, seeded and diced 3 squash
Nashoba Valley Winery Pear Wine 2 cups
Water or vegetable stock as needed (see method)

Brown sugar 4oz
Pure Maple syrup 4oz
Molasses 1TB
Heavy cream 2 cups
Cinnamon 1tsp
Nutmeg 2 pinches
Clove 2 pinches
Allspice 2 pinches
Salt and pepper to taste
Directions:
Directions:
Method:
-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. At this time, walk over to chef and point at this sentence to prove you read the recipe and receive bonus points. If you signal your classmates in anyway, you will receive negative points
-Whisk in the remaining ingredients and season to taste.

 

 

 

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