Butternut Squash Ginger Bisque

Butternut squash is roasted and combined with chicken or vegetable broth, brandy and orange liqueur to make this potent soup. Gingerroot, garlic, cinnamon, cumin, nutmeg and thyme also add flavor. Whipping cream and sour cream are stirred in at the end.

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Ingredients:

• 1 Large Butternut Squash, peeled & seeded
• Salt & pepper
• 1/2 cup Olive oil
• 2 Tb Diced shallots
• 2 cloves garlic, minced
• 1 Tb Thyme leaves
• 3 Tb Diced gingerroot
• 8 cup Chicken or vegetable stock or broth
• 1/2 cup Cognac or other brandy
• 1/2 cup Grand Marnier Liqueur
• 2 Tbsp Brown sugar
• 1 tsp Ground cumin
• 1 tsp Ground cinnamon
• 1 tsp Nutmeg
• 1/2 cup Heavy whipping cream
• 1/4 cup Sour cream
• Sprigs of parsley

Method

Cut squash into fourths. Place in pan. Season with salt, pepper and half the olive oil. Place in a 425F oven and roast until tender. In a medium stock pot, heat remaining oil on medium heat then add shallots, garlic, ginger and thyme leaves to the pot; stir so garlic doesn't burn. Carefully add the cognac or brandy to deglaze the pot. Cook about 2 minutes then add the squash to the pot, then the stock. Let liquid come to a boil, and simmer about 10 minutes. Remove pot from heat and, using a hand blender or food processor, puree the contents until smooth. Return to heat and continue simmering. Add the sugar, cumin, cinnamon and nutmeg; stir. In a bowl, stir heavy cream into sour cream; add mixture to pot, using a whisk to combine. Simmer for another five minutes then remove from heat; ladle, garnish and serve.

Notes: This dish can be made and served in shot glasses and served as a party cocktail, nice and warm.

Number of servings: 6 - 8

Submitted By: Chef Irie Spice
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