BUTTERNUT SQUASH BISQUE

BUTTERNUT SQUASH BISQUE

By Ed Burks

6 Tbsp. butter

1 onion, chopped

2 garlic cloves (large), minced

1 inch piece of fresh ginger root, peeled and minced

2.5 lbs. butternut squash chunks, peeled and seeded

2 tart apples, peeled, cored and chopped

juice of ½ large lemon

1 cup carrot juice

salt and black pepper to taste

1 large pinch cinnamon

1 large pinch nutmeg

1 cup Harbinger Winery Viognier

2 – 3 cups chicken stock or vegetable stock

2 cups heavy cream

Preheat oven to 300 degrees F.

Melt butter in roasting pan that is large enough to hold the onion, garlic, ginger, squash, apples, lemon juice and carrot juice. Stir to combine ingredients. Place in oven to slowly roast and lightly caramelize the vegetables. Stir occasionally.

When vegetables have softened and lightly caramelized, remove from oven and place in a stockpot. Add seasonings, wine, and stock. Simmer gently, stirring occasionally for about 1 hour.

In the stockpot, puree the soup with a hand or stick blender until very smooth. It may be pureed in a blender or food processor in batches.

Add heavy cream to achieve a rich and thick bisque texture. Puree again with hand blender until smooth and creamy. Taste the soup and adjust seasonings.

At this point the bisque may be passed through a conical strainer to achieve a super smooth texture.

Ladle bisque into bowls and garnish with sautéed mushrooms or toasted croutons.

*Alternate cooking method: Omit roasting the vegetables by adding all ingredients including stock to stockpot. Simmer until squash cubes are tender and proceed as above.