Squash Bowl Bisque
Calling all pumpkin spice & squash lovers! Enjoy the start of Fall with this delicious soup.
6 Medium Butternut Squash
1 Onion diced
1 Potato diced
1 Carrot sliced
2 Cloves of Garlic chopped
5 cups First Street Chicken Broth
1 cup of First Street Heavy Whipping Cream
1 tbs. Sun Harvest Extra Virgin Olive Oil
2 tbs. Sun Harvest Sweet Cream Butter
1-2 tsp. First Street Ground Cumin
Pinch each of First Street Nutmeg & Ginger
Salt & Pepper
Squash bowl: Cut the squash in half at the point where the bottom round part of the squash starts to get narrower and clean out seeds. Rub with olive oil and season the inside part of the bowl with salt & pepper. Bake cut side down on a cookie sheet at 350F until it softens and the cut side chars a bit. Check regularly until you feel it is ready.
Soup: Heat the oil and melt the butter in a large pot over medium heat. Cook while stirring the onion in the butter and oil until tender, add the garlic and cook for 1 more minute.
Peel and dice the top part of the squash. Add the carrots, squash & potato into the pot. Pour in chicken stock, and season with salt, pepper, nutmeg ginger & cumin. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot and stir in the heavy cream. Heat through, but do not boil.
Put the roasted squash bowls on plates and ladle soup into each bowl. Serve warm with a dash of nutmeg or a sprig of mint.