Maple-Butternut Squash Bisque
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This soup is great for festive holiday parties as it really highlights the fall harvest. It can be made several days in advance, saving you precious time on the day of a meal to focus on more intricate preparations. It also makes for a quick and easy plate up. So don’t over look the beautiful bounty of squash in your local farmer’s market or grocery store, they may seem odd and colossal in appearance, but they’re magical when roasted winter squash spill over with tons of great flavor and natural goodness. After all, they have been used in many cuisines around the world for centuries.
Ingredients
- 6 lbs. butternut or acorn squash
- 1/1/2 sticks (6 oz.) unsalted butter
- 3 large onions, coarsely chopped
- ½ cup all-purpose flour
- 3 cups milk
- 3 (13 ¾ oz.) cans of low sodium chicken broth
- 3/8 teaspoon cayenne pepper
- 1 ½ teaspoon salt
- 1 ½ cup heavy cream
- 1/3 cup plus 1 tablespoon pure maple syrup
- 1 ½ cup pecans, toasted and coarsely chopped
Preparation
- Preheat oven to 350 degrees. Pierce the squash in several places with fork and bake until soft (45 minutes to 1 hour). Remove and let cool slightly, then cut in half. Scoop out and discard seeds and stringy membranes. Scoop squash into a bowl.
- In large flameproof casserole or heavy skillet, melt butter over moderately low heat. Add the onions and cook, stirring occasionally until golden brown about 30 minutes.
- Sprinkle the flour over the onions; increase the heat to moderate and cook, stirring for about 2 minutes to make a roux. Whisk in the milk and chicken broth. Bring to a boil, stirring frequently. Season with the cayenne pepper and kosher salt.
- In batches in a blender or food processor, puree the baked squash with the soup base until smooth.
- Return to the pot, add the cream and maple syrup and simmer 10 minutes to blend the flavors. Check the seasoning. If there is not a little bite to contrast with the light sweetness of the squash and maple syrup, add more cayenne pepper to taste. (Soup can be made a day ahead and refrigerated for weeks ahead and frozen.)
- Serve hot garnished with a sprinkling of toasted pecans.
Variations
ALTERNATIVE GARNISH A butternut squash soup is lovely when served with a dollop of cool crème fraiche and sprigs of chervil.Tips
Using great caution split your squash down the middle length wise using a chef’s knife, then de-seed the halves and season sparingly with kosher salt, fresh black pepper, ground cinnamon and a light drizzle of maple syrup. Place a pat of butter in each half, and roast the squash flesh side up for 45 min to 1 hour at 350 degrees. This will achieve a much nuttier and aromatic finish for this soup.Reviews (0)
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