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The Four Graces

Food & Wine Paring

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Roasted Butternut Squash Bisque

Recipe Date:
June 1, 2015
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 3 tbsps butter
  • 1 onion (coarsely chopped)
  • 1/4 tsp ground cumin
  • 5 cups butternut squash, halved and seeded
  • 5 cups canned low-salt chicken broth
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 cup butter
  • 1/2 cup cream
  • Salt and Pepper to taste
  • 2 tbsps canola oil
  • 10 sage leaves
Directions

by Chef Carrie Wong

Place Squash on a parchment lined baking pan. Season with salt and pepper and bake at
325 degrees until tender. Cool and scoop from skin.

Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion and 2 sage leaves; cover and cook until soft, stirring occasionally, about 7 minutes. Remove sage leaves. Add cumin. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer for about 20 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese, butter and cream Season to taste with salt and pepper.

Garnish:

Heat 2 T of canola oil in a small sauté pan until hot – drop in single fresh sage leaves and fry til crisp – drain on paper towel and float one on each bowl of soup