Roasted Butternut Squash Bisque from Harrison’s

Posted by Kit Henshaw on 10/07, 2011 at 07:00 AM

Ingredients

- 1 large Butternut Squash (locally grown if possible)
- 4 cloves Garlic (medium size cloves)
- 1 stick Butter
- 1 cup Flour
- 3 stalk Celery - chopped
- 1 large Onion - chopped
- 2 small Carrot - chopped
- 1/2 cup Honey
- 1/4 cup Sugar
- 6 cups Vegetable stock
- 1 cup Cream (Meyer Dairy is best)
- 1 cup Milk
- Salt and White Pepper, to taste

Directions

Heat oven to 350 degrees

Prepare the squash:

• first cut in half, peel, and remove seeds.  Slice long-ways into 2 inch flat pieces.
• pre-oil grill then roast squash over a medium flame about 2-3 minutes each side.
• roast squash in the oven at 350 for 15 minutes or until soft
• process the prepared squash until smooth (food processor or blender)
• Roast garlic cloves in oven at 350 degrees for about 20-25 minutes or until soft. Garlic can be roasted in skin or peeled – but skin should be removed before putting in soup.

Prepare roux: melt butter and slowly whisk in flour until thick and a little browned. Hold for final step

Combine garlic, onion, celery, carrots in food processor and process until smooth.

Heat vegetable stock over medium high heat and add squash, stir to incorporate. Add garlic/veggie mixture, stir to incorporate. 

Add honey and sugar then season with approximately 1 teaspoon salt and 1 teaspoon pepper.

Bring to a simmer, reduce heat and slowly stir in cream and milk. Bring to a simmer and stir in ¾ of prepared roux, stirring and simmering for 5 – 10 minutes, until soup has thickened.  Add additional roux only if needed.

Further blending makes this soup more velvety – a stick blender works best.

Add any additional salt and pepper as needed.

Makes about ¾ of a gallon – or 12-16 cups of soup

Recipe by Chef Harrison Schailey of Harrison’s Wine Grill & Catering

 

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