Chef Devin Levine’s roasted butternut squash, apple and sage bisque

5

 2 med Butternut squash, split, seeded, oiled & seasoned
 2 med Onion, chopped (about 1 cup)
 1 cup Chopped celery
 1 cup Chopped leeks
 3 med Apples, cored and diced
 2 tbsp Chopped fresh garlic
 ½ cup Butter
 4 cups Rich chicken broth
 1 ½ cups Heavy cream
 ½ cup Roux (equal parts butter & flour for thickeneing)
 2 tbsp Dried ground sage
 1 tbsp Celery salt
 Salt and pepper to taste
 Toasted & salted pepitas
 Mini marshmallows
 Sorghum syrup or molasses
 Chopped chives for garnish

1

Cut squash in half lengthwise, and scoop out the seeds and rub lightly with oil & seasonings. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven at 350° for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the squash out from the skin.

2

While the squash is baking, cook the onion, celery and the apples in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp, heavy cream & sage to the sauce pan and allow to simmer for 15 minutes.

3

Transfer the mixture to a blender or food processor, in batches, and puree until smooth or use food processing wand. Add extra chicken stock as needed to achieve the desired consistency, whisk in roux and salt and pepper to taste. Return the soup to the sauce pan and simmer over moderate heat until served. Pour into serving bowl and garnish with toasted pepitas, golden sultanas and marshmallows; brown marshmallows with blow torch or under oven broiler; drizzle with sorghum syrup & chopped chives. Serve immediately. Makes approximately ½ gallon.

Ingredients

 2 med Butternut squash, split, seeded, oiled & seasoned
 2 med Onion, chopped (about 1 cup)
 1 cup Chopped celery
 1 cup Chopped leeks
 3 med Apples, cored and diced
 2 tbsp Chopped fresh garlic
 ½ cup Butter
 4 cups Rich chicken broth
 1 ½ cups Heavy cream
 ½ cup Roux (equal parts butter & flour for thickeneing)
 2 tbsp Dried ground sage
 1 tbsp Celery salt
 Salt and pepper to taste
 Toasted & salted pepitas
 Mini marshmallows
 Sorghum syrup or molasses
 Chopped chives for garnish

Directions

1

Cut squash in half lengthwise, and scoop out the seeds and rub lightly with oil & seasonings. Arrange the halves cut side down in roasting pan that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven at 350° for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the squash out from the skin.

2

While the squash is baking, cook the onion, celery and the apples in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp, heavy cream & sage to the sauce pan and allow to simmer for 15 minutes.

3

Transfer the mixture to a blender or food processor, in batches, and puree until smooth or use food processing wand. Add extra chicken stock as needed to achieve the desired consistency, whisk in roux and salt and pepper to taste. Return the soup to the sauce pan and simmer over moderate heat until served. Pour into serving bowl and garnish with toasted pepitas, golden sultanas and marshmallows; brown marshmallows with blow torch or under oven broiler; drizzle with sorghum syrup & chopped chives. Serve immediately. Makes approximately ½ gallon.

Chef Devin Levine’s roasted butternut squash, apple and sage bisque