RECIPE # 5089 - ROASTED BUTTERNUT SQUASH BISQUE - Tuesday, October 30, 2013
CHEF MARC TROTTIER / BLAKEFORD AT GREEN HILLS
6 oz Onions, diced small
5 oz Celery, diced small
1 TBSP Garlic, chopped
3 TBSP Butter
16 oz Butternut squash, oiled and roasted
1 gallon Chicken stock
2 oz White wine
1 tsp Fresh ginger, grated
1 tsp Nutmeg (optional)
To taste Kosher Salt
To taste Pepper, ground
Garnish Pumpernickel croutons (recipe on back)
Sauté onions, celery, leeks, and garlic in butter over medium high heat, stirring constantly.
Add the Butternut squash, chicken stock and simmer until all the vegetables are tender.
Add the white wine, ginger and nutmeg simmer for 5 minutes. Remove from the heat. Puree with the immersion blender until smooth, return to the heat adjust the seasoning with salt and pepper.
6 slices pumpernickel bread, cut in ½ square dice
3 oz butter, melted or olive oil
To taste Kosher salt
To taste Black pepper, fresh ground
To prepare croutons, place diced bread into a mixing bowl. Coat with the olive oil /
melted butter. Season with salt and pepper and toss to coat evenly. Place on a cookie pan and
bake until lightly browned in a 350 degree oven. You may also sauté on the stove in a large skillet until crisp. Good croutons are light in color, relatively greaseless and well seasoned with a crisp, crunchy texture throughout.