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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Butternut Squash Bisque (Gilmore Restaurant Recipe) Recipe

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This recipe for Butternut Squash Bisque (Gilmore Restaurant Recipe) is from The Bill and Deb DeWitt Family Cookbook, 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:  
3 pounds Butternut Squash, halved and seeded
3 TB butter
2 white onions, chopped
½ cup carrots, peeled and chopped
½ cup celery, chopped
4 cups vegetable stock
¾ cup brown sugar (may do less)
1 ½ tsp cinnamon
¾ tsp nutmeg
2 tsp chef's salt
1¼ cup heavy cream
Directions:
Directions:
1. Place squash cut-side down on vegelened sheet pan. Roast at 350º 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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