Maple Squash Bisque
2 oz butter
2 cups chopped onion
1 ½ cup milk
2 cups chicken stock
2 large cooked butternut squash, cut and then pureed
(I use the blender and add the extra left over stock to the blender, just enough to smooth it out so it will blend, but you don’t want to make it runny. We usually make several batches and empty into a bowl rather than trying to do all of it at once)
Salt to taste
¼ cup heavy cream
1/3 cup Spring Harvest Maple Syrup
Toasted almond or pecans for garnish
(optional: diced apples can be added with the onion)
Melt the butter and sauté the onions until soft and translucent. Do not brown. (I use an extra large frying pan, but any pan is fine)
Sprinkle with flour to cover the onions and cook for 2-3 minutes longer – making a rouge.
Slowing add the milk and cook, stirring occasionally. Add chicken stock and squash and mix well, bring to a light boil.
Lower heat and simmer for 10 minutes, stirring often. Season with salt and pepper
Next add the cream and maple syrup. Blend well. Let simmer for another 10 minutes. I tend to use a bit more syrup, but adjust to you taste.
Garnish with toasted nuts.
Note: It is important to make sure you puree the soup well so it is not chunky, but smooth.