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Roasted Butternut Squash And Sweet Potato Bisque
Filed under: Appetizers - Hot, Soups & Stews.
Description: Created by Chef David Smith at The Old Tavern at Grafton, Vermont Ingredients: 2 large sweet onions, thinly sliced 2 shallots, thinly sliced 1 garlic bulb 4 oz sherry 1 cup apple cider 1 cup heavy cream 2 lbs peeled and diced (1" cubes) butternut squash 1 lb peeled and diced (1" cubes) sweet potato 2 qt chicken or vegetable stock 1 tbsp fresh thyme, finely chopped 2 oz maple syrup 2 oz extra virgin olive oil 2 oz unsalted butter, melted 1 tsp ground cinnamon 1 tsp ground allspice Salt and pepper to taste Directions: Mix squash and sweet potatoes in bowl with maple syrup, melted butter and cinnamon. Place on baking pan, cover. Take garlic bulb, coat with olive oil and wrap in foil. Place the baking pan with the squash and potato, and the wrapped garlic bulb, in a 350 degree oven for 30 minutes. Upon completion, pull out all roasted garlic cloves and set aside. Discard garlic peels. Set aside cooked squash and sweet potatoes. Add oil and butter to a large, thick-bottomed saucepan. Add onions and shallots and sauté on low heat until lightly caramelized. Add sherry to deglaze the pan. Add apple cider and simmer for five minutes. Add baked roasted squash/sweet potato and add remaining ingredients. Simmer for approximately 10 minutes. Puree in blender until smooth. Add salt and freshly ground pepper to taste and serve.  Recipe Summary: Yield: 1 gallon Prep Time: 30 minutes Cook Time: 1 hour Comments: Other recipes by Grafton Inn: Mediterranean Bouillabaisse Wild Mushroom & Spinach Risotto With Grafton Smoked Cheddar Old Tavern's Famous Scones - Raspberry Grafton Cheddar Ale Soup Vermont Spring Bouillabaisse Vegetarian Satay With Asian Pesto Mariniated Venison Loin W/ Grilled Peaches & Garden Vegetables Vermexican Elk Tenderloin With Bell Pepper Mashed & Cilantro Lime Cream Roasted Pumpkin Salad | |
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