Butternut Bisque
Ingredients
Equipment
Instructions
-
Preheat oven to 400F.
-
Take the butternut and cut it down into manageable pieces with a strong large knife. Remove any seeds and stringy flesh. Lay the pieces on a cookie sheet, and dock with a fork on all sides but the skin.
-
Drizzle the melted butter onto the pieces. Place the cookie tray into the oven, and cook for 30-40 minutes. If you have large size pieces, you might need to flip them half way.
-
Once the flesh is very tender, remove the sheet from the oven, and allow it to cool. Once cooled, scoop the flesh from the skin using a large spoon or a small knife.
-
In a 4 quart pot, melt the 2 tbsps of butter. Add carrots, shallots, onions, garlic, thyme, basil, oregano and bay leaf, and sauté for 5 minutes
-
Add the chicken stock and deglaze the pan.
-
Add the butternut pieces, and the heavy cream and/or coconut cream.
-
Bring to a slow boil. Reduce the heat, and let the soup simmer for 1 1/2 to 2 hours
uncovered. -
Remove the Bay leaf and pour into a blender or use a boat motor and puree. If you want a smooth soup, strain through a strainer lined with cheesecloth, however if you puree it well, you will not need to worry straining it.
-
Place the soup back in the pot, and adjust the seasoning with salt and pepper.
-
Once bowled, add a dash of nutmeg on top for an added flavor.
