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.