Butternut Squash Bisque

Yield: 10 servings

Ingredients:

2 ounces                              clarified butter

1/2 cup                                 shallot, chopped

1 clove                                 garlic, minced

4 ounces                              pancetta, chopped

2 1/2 pounds                      butternut squash, cubed

2 1/2 quarts                         chicken stock

1 sprig                                   parsley

1 sprig                                   thyme

1 sprig                                   sage

1/2 cup                                 heavy cream

to taste                                 salt and pepper

 

Method of Preparation:

• 1. Heat butter in stockpot, add shallot, garlic and pancetta. Cook until shallots are soft.
• 2. Add squash and cook for 10-15 minutes.
• 3. Add chicken stock, bring to a boil and reduce to a simmer.
• 4. Tie herbs together with butchers twine, and add them to the pot. (Tie end of string to the handle of pot for easy retrieval.)
• 5. Simmer until squash is very tender, approximately 20 minutes.
• 6. Remove herbs and drain squash, reserving liquid.
• 7. Puree squash in blender or food processor, adding liquid as needed to make a smooth thick soup.
• 8. Return the soup to the stock pot, add heavy cream and simmer briefly.
• 9. Adjust seasoning and serve.