Butternut Squash Bisque
Recipe courtesy of Hilton West Palm Beach Chef de Cuisine Joel Rodriguez
Ingredients
- butternut squash - 5 lbs.
- yellow onion - 1 ea., diced
- celery stalks - 2 ea., diced
- carrots - 2 ea., diced
- garlic cloves - 5 ea.
- fresh coconuts - 2 ea. (use both the milk and the cream)
- vegetable stock - 1 gal.
- brown sugar - 1 cup
- fresh ginger - 2 ozs., grated
- nutmeg - 1 pinch
- vanilla extract - 1 oz.
- salt - to taste
- black pepper - to taste
Instructions
- Cut the butternut squash in half, remove the seeds, and place it on a baking tray along with the diced carrots. Roast at 375°F (190°C) until soft and slightly caramelized.
- Build the base: In a large pot, sweat the onion, celery, and garlic until translucent and fragrant.
- Stir in the ginger, brown sugar, nutmeg, and vanilla extract. Cook for a few more minutes to develop the flavor.
- Combine ingredients: Add the roasted squash and carrots. Pour in the coconut milk, coconut cream, and enough vegetable stock to cover the mixture.
- Simmer over medium heat for 20–30 minutes, allowing the flavors to meld together. Blend the soup until smooth and creamy, using either a countertop blender or an immersion blender.
- Adjust seasoning with salt and pepper. Serve hot, finished with pepitas seed, pumpkin seed oil, and creme fraiche (removes DF).
