"The belly rules the mind."--Spanish Proverb

Butternut Squash Bisque (Gilmore Restaurant Recipe) Recipe

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This recipe for Butternut Squash Bisque (Gilmore Restaurant Recipe), by , is from The Meredith - DeWitt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debora DeWitt


3 pounds Butternut Squash, halved and seeded
3 TB butter
2 white onions, chopped
cup carrots, peeled and chopped
cup celery, chopped
4 cups vegetable stock
cup brown sugar (may do less)
1 tsp cinnamon
tsp nutmeg
2 tsp chef's salt
1 cup heavy cream

1. Place squash cut-side down on vegelened sheet pan. Roast at 350 for about 45 minutes, until tender. Cool.
2. Melt butter in large stock pot
3. Add onion, carrot, and celery. Saute until transparent
4. Remove peel from squash and add squash to pot.
5. Add stock, brown sugar, cinnamon, nutmeg, and chef's salt. Cook until all is tender.
6. Bur mix until smooth.
7. Add cream. Mix well.
May top with a dollop of fresh cream and candied pecans




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