Ingredients:
4 Tbsp butter
1 medium Spanish onion, diced small
5 ribs of celery small diced
2 Tbsp minced garlic
4 1/2 large Tahitian squash peeled, diced large (butternut squash may be substituted)
1 large sweet potato peeled, large diced
3 quarts chicken stock or broth
1 pint heavy cream
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 cup brown sugar
a pinch of nutmeg
salt & white pepper
Instructions:
Sauté onions, celery, and garlic in butter until onions are translucent. Add squash and sweet potato, then cover with chicken stock. Simmer until squash is tender, then puree. Slowly add cream while whisking. Add seasoning and salt and pepper to taste. Simmer another ten minutes. Garnish with chopped chives and pumpernickel croutons.
Chef's notes: For a little twist to this wonderful soup, add a splash of sherry. Tahitian Squash Bisque is primarily a fall or winter soup. If you want to serve it earlier in the warmer months of the year, omit the cream and thin it with more chicken or vegetable broth for a lighter consistency and taste. Enjoy!
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
