Butternut Squash Bisque

Butternut Squash Bisque
Serves 4

Ingredients:
2 pounds butternut squash
3 cups chicken broth
1 cup white wine
1-teaspoon brown sugar
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cinnamon
½ cup cream

Base Butternut Squash Bisque Recipe and Method:
1. Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan.
2. Bake in a 400° regular or convection oven until squash are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels. Discard peels.
3. In a blender or food processor, in batches if necessary, whirl squash and broth until smooth. Pour purée into a 3 to 4-quart pan with the remainder of the ingredients. Bring to a rolling boil over medium-high heat. Reduce heat and simmer, stirring occasionally to blend flavors, for about 15 minutes. Add salt and pepper to taste.
Pour in bowls and garnish with diced green apples and maple crème friache
 

Maple Crème Fraiche Recipe and Method:
½ cup cream
2 Tablespoons sour cream
2 Tablespoons maple syrup
1 tablespoon lemon juice
Whip till stiff peaks form, add maple syrup for desired sweetness, and salt and pepper to taste.
Recipe Makes 4 Servings