Butternut Squash Bisque
2 ½ pounds peeled butternut squash
2 ounces butter
Salt and pepper to taste
1 cup heavy cream
3 cups vegetable stock
1 tablespoon sherry vinegar
In an ovenproof pan, combine the butternut squash, butter, grated nutmeg, salt and pepper. Cover with foil, bake in oven at 350 for 45 minutes, or until tender.
In a separate pot, gently warm the cream and vegetable stock over medium heat.
Add warmed stock and cream to the cooked butternut squash, and puree until smooth with an immersion blender.
Stir in the sherry vinegar. Adjust seasoning if necessary with salt and pepper.
Recipe compliments of Chef Greg Jordan
415 Whiting Street
Hingham MA 02043