The Desmond Hotel’s Fall Squash Bisque

Yield: 1 gallon

1 ea small Butternut squash

1 ea Acorn squash

2 Tbsp Extra virgin olive oil

Salt & pepper

Preheat oven to 375 degrees. Wash squash under cool running water. Split the

squash in half and remove all the seeds from the cavity. Rub the flesh with the olive oil;

sprinkle with salt and pepper. Roast the squash for about 45 minutes at 375 degrees or

until completely soft. Allow the squash to cool; then scoop all the flesh from the skin.


1 tsp Extra virgin olive oil

1 med onion, diced

2 each Granny Smith apples, washed, peeled & sliced

1 each garlic clove, chopped

Roasted Fall squash

1⁄2 gal apple cider

1 1⁄2 Tbsp apple cider vinegar

1 tsp honey

1 quart heavy cream

1 Tbsp thyme, finely chopped

Salt & pepper to taste

Dried cranberries, for garnish

In large pot, preheat olive oil over medium heat. Add onions and sauté until

translucent. Reduce heat to low and add the apples and garlic. Cook for about fifteen

minutes; stirring occasionally. Increase the heat up to medium; then add the roasted

squash, cider, cider vinegar and honey. Bring mixture to a simmer and cook for about

fifteen minutes stirring occasionally.

Using a blender, CAREFULLY puree the mixture in small batches. While the

blender is running; slowly drizzle the cream into the squash mixture. Repeat this step

with the remaining mixture until everything is pureed.

Return to the pot, add the fresh thyme into the soup and slowly bring to a simmer.

Season the soup to taste with salt and pepper; garnish soup with dried cranberries. Serve

immediately or cool, then reheat to 165 degrees when ready to serve.