Butternut Squash Bisque
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When the weather outside is frightful, the right soup can make for a perfect meal. Keep warm around your table this winter with this rich and creamy Butternut Squash Bisque. Pair this dish with our Riesling for a crisp, semi-sweet complement to your meal.
Preparation Time: 2 hours 30 minutes
- 3 butternut squash
- 1 small chopped onion
- 2 stalks celery
- 1 clove garlic
- 1 chopped shallot
- 16 oz. chicken stock or broth
- 12 oz. heavy whipping cream
- 1/2 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- 1 tablespoon kosher salt
- splash sherry or white wine
In a heavy-bottomed soup pot, sauté onions, celery, garlic, and shallots until translucent. Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze* with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Purée soup with a stick mixer or food processor until smooth. Strain soup with a chinois (fine metal strainer) and serve.
*When you are making a soup or sauce, food will brown and stick to the bottom of the pot; this is called fond. Splash in a bit of alcohol or other liquid and scrape the bottom of the pot or pan with a wooden spoon to gently scrape all those pieces of food up, for added flavor. You always want to use either wood or plastic as metal can scratch.