Any winter squash may be used in this recipe, and the amount squash used can vary slightly to within a half of a pound.
This recipe should come with a warning--very, very rich, making a terrific first course.
1 cup onion, finely chopped
1/4 teaspoon cumin
1 tablespoon fresh garlic minced
1 1/2 teaspoons fresh ginger root, minced
1/4 teaspoon nutmeg
2 tablespoons maple syrup (pure, not maple flavored)
1 1/2 tablespoons La Choy soy sauce, gluten free
3 tablespoons bourbon
1/4 cup dry cooking sherry
2 1/2 cups homemade chicken stock
3/4 cup heavy cream
3/4 teaspoon kosher salt
2 tablespoons cornstarch dissolved in 2 tablespoons water
sour cream, (optional)
Parsley for garnish
1. Preheat oven to 350 degrees Fahrenheit.
2. Using a sharp knife, cut squash in half, remove seeds and strings from cavity. Line baking sheet with foil sprayed with cooking spray. Lay squash halves cut side down. Place in oven for 60 to 90 minutes, or until very soft. Remove from oven and allow to cool about 20 to 30 minutes. Remove skin from flesh; set aside.
3. Place olive oil in large sauce pan over low heat. Add onion and cook until onions are translucent and starting to brown slightly. Add cumin, garlic, ginger and nutmeg. Cook for 3 to 5 minutes or until the aroma of the spices is prominent. Add syrup, soy sauce, bourbon, cooking sherry, squash and chicken stock. Puree mixture using a hand mixer. Turn heat to medium-low and bring mixture to a low simmer. Add heavy cream, salt and cornstarch mixture. Cook for 10 to 15 minutes or until thickened.
4. To serve, pour into individual soup bowls. Garnish with a dollop of sour cream and a sprig of curly parsley.
Servings: 4 Yield: @ 1 quart
Total Time: 2 hours and 35 minutes
Oven Temperature: 350°F
Nutrition (per serving): 451 calories, 195 calories from fat, 22.1g total fat, 65.6mg cholesterol, 798mg sodium, 1109.7mg potassium, 50g carbohydrates, 5.4g fiber, 15.3g sugar, 8g protein.
Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian
1. If serving as a first course, reduce serving size from 1 cup to about 1/2 cup, otherwise no one can finish their meal.
2. The key to making this bisque is to not get in hurry. I cook my squash and chop all the ingredients one day, refrigerator ingredients and then cook the bisque the next day, using very low heat.
3. I also keep homemade chicken stock divided into 2 cup portions in my freezer
Author: Dr. Jacquelyn P. Horne
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