Caterer’s Choice: Butternut Squash Bisque
To continue our monthly series, and celebrate the change in temperature, Chef Clark has given us a butternut squash bisque recipe that is sure to be a hit at any function, whether you’re staying in for a night at home or making a batch for entire wedding party.
“[Fall in Louisiana] is a time to harvest your own or buy a butternut squash to make a succulent bisque,” says Chef Clark. “It’s perfect as a side dish or a main course with a light salad and a crusty loaf of French bread.”
Chef Clark also suggested that an acorn squash bowl is a tasty addition to the soup, if you happen to have a couple of those handy.
BUTTERNUT SQUASH BISQUE
- 1 medium onion, coarsely chopped
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, sliced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
- Coarse salt
- 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
- 14 ½ ounces chicken broth (milk/ heavy cream can be substituted for vegetarian purposes)
- 1 cup heavy whipping cream (do not need if making vegetarian)
- 1 tablespoon fresh lemon juice
- Sour cream, for serving
- Fresh chives
- In a large saucepan, heat butter over medium heat. Add onion, garlic, thyme, cinnamon and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
- Add squash, chicken broth, heavy whipping cream and 3 cups water. Bring to a boil; reduce to a simmer and cook until squash is tender, about 20 minutes.
- Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt to taste. Serve bisque with sour cream, garnish with crumbled pancetta and black truffle mushrooms (optional).
ACORN SQUASH BOWL
- 1 medium acorn squash (about 1 pound)
- 1 tablespoon unsalted butter, cut into 2 pieces and at room temperature or it can be melted.
- Kosher salt
- Freshly ground black pepper
- Heat the oven to 400 F and arrange a rack in the middle.
- Cut the top off the squash (about 1 inch down) and scrape out the seeds. Cut a small slice off the bottom side to stabilize the hollowed acorn squash.
- Using a basting brush or your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Place the acorn squash cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.