Maple Laced Butternut Squash Bisque
Executive Chef Martin LeGay of the Crown Plaza in Nashua offers this rich savory soup to be served in espresso cups or in a hollowed out pumpkin.
1/2 cup medium white onion (medium dice)
1/4 cup celery (medium dice)
1/4 cup leek (white part only, medium dice)
1 ounce butter
28 ounces peeled and seeded butternut squash (large rough dice)
1 cup heavy cream
3 3/4 cups chicken stock/broth
1/2 cup pure New Hampshire maple syrup
1/2 teaspoon cinnamon
salt and pepper to taste
fine chopped chives and sliced toasted almonds
Sauté onions, celery, leeks and cinnamon in butter and season with salt and pepper. Add squash, broth and cream and simmer 30 minutes until squash is tender. Puree with hand blender or move to traditional blender and then pour back into the pot. Whisk in maple syrup and season with more salt and pepper to taste.
Serve in shot glasses or demitasse cups. Garnish with fine chopped chives and sliced toasted almonds.