Butternut squash bisque ...............................................Staff

Recipe of the month Butternut squash bisque with toasted almonds

BY STAFF RECIPE COURTESY OF CHEF JOE GEORGE

Thanksgiving is just around the corner, so we thought we’d dig through our remarkable treasure trove of recipes from Chef Joe George to find a perfect one to share. This little number is an ideal first course for the big day, but it is also a tidy solution for Thanksgiving Eve. Since nobody wants to muss their kitchen the night before the big event, this soup can be made ahead of time and frozen. Served with crusty bread and a side salad, this is a satisfying and seasonal meal that will require nothing but a reheat and the scrubbing of a saucepan.

Butternut squash bisque with toasted almonds

Makes six cups

Ingredients:

2 tbsp. butter 1 small onion, peeled and diced 2 tbsp. flour 2 tbsp. sugar 1/2 tsp. ground cinnamon 1/4 tsp. allspice 1/4 tsp. nutmeg 1/2 tsp. salt 1 tsp. black pepper 2 lbs. peeled and diced butternut squash 2 C. chicken or vegetable stock 1 C. heavy cream 1/4 C. chopped, toasted walnuts 1/2 C. small, diced apple

Directions:

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for five minutes or until they are translucent. Add the flour and stir over medium heat for two minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced butternut squash; sauté another minute. Add the stock and simmer for fifteen to twenty minutes, or until the squash is very tender. Add the cream and simmer for one or two minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple. Enjoy! FY

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