Butternut Squash Bisque
Soups and Salads
3 Tbsp. olive oil
2 medium butternut squash
5 Tbsp. unsalted butter
1 small yellow onion, diced
1 large leek, white portion only, rinsed well and sliced
3 celery stalks, diced
5 medium carrots, chopped
3 quarts chicken or vegetable stock, plus more as needed
1 bay leaf
3 Granny Smith apples, peeled, cored and cut into chunks
1 cup heavy cream
Salt and white pepper, to taste
Sour cream or nutmeg, for garnish
Preheat oven to 350°.
Lightly coat a baking sheet with the olive oil. Cut the butternut squash in half lengthwise, and scoop out and discard the seeds. Place the squash, cut side down, on the prepared baking sheet. Roast until the squash is soft, about 50 minutes. Peel the squash and set the flesh aside.
In a large stockpot, melt the butter. Add the onion, leek, celery and carrots and saute until the onion is translucent. Add the 3 quarts stock, bay leaf, apples and roasted squash and simmer for 30 minutes. Remove from the heat. Remove the bay leaf and discard. Add the cream to the soup and season with salt and white pepper.
Working in small batches, puree the soup in a blender until silky and smooth. Add more stock if needed to reach the desired consistency. Ladle the soup into warmed bowls. Garnish with the chives and a drizzle of truffle oil, or with a sprinkling of nutmeg.