Butternut Bisque
- 11 cup Butternut Squash, cubed (About 1 large butternut squash)
- 1/2 stick Butter (melted)
- 2 tbsp Butter
- 2/3 cup Carrots (chopped)
- 2 tbsp Shallots (chopped)
- 2/3 cup Onion (diced)
- 1 tbsp Garlic (minced)
- 1 pinch Thyme
- 1 pinch Basil
- 1 pinch Oregano
- 1 Bay Leaf
- 4 cup Chicken Stock
- 4 cup Heavy Cream
- 15 oz Coconut Cream (1 can, not Coconut Milk. Can reduce or omit as wanted, since this will add a sweetness to the soup)
- Nutmeg (optional)
- 4 qt Pot
- Sheet Pan
- Large knife (to chop up the Butternut squash)
- Fork
- Spoon or small knife
- Immersion blender or blender
- Strainer (optional)
- Cheese Cloth (optional)
- Large bowl (optional)
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.