Garden Of Hope - Butternut Squash Bisque

Try this delicious recipe for Butternut Squash Bisque that will be served at a special event to raise money for the Domestic Violence Intervention Center.

 3rd Annual Garden of Hope
"The Voices of Everyday Women"
Saturday, October 22, 2011
5:30pm - 8:30pm
Citrus Heights Community Center
6300 Fountain Square Drive
Citrus Heights
916.728.7210
www.dviccares.org

Roasted Butternut Squash & Apple Bisque from Chef Nushi Oldham at www.splendidgourmet.com

Ingredients:
2 2-pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup chopped peeled apple
2 teaspoons Indian curry powder
5-6 cups of chicken broth
3 bay leaves
3/4 cup half & half
2 tablespoons of blue agave nectar or honey

Optional toppings:

Sauteed pancetta or bacon cut into pieces
Roasted pumpkin seeds
Sour Cream or Crème Fraiche
Harrisa (Can be found in International or Middle Eastern stores)
Roasted Apples
Preparation:

Preheat oven to 375°F.
Wash and cut the squash in half and brush with olive oil and bake in a 375 degree oven for about one hour until soft.
Scoop squash out the soft flesh once cool enough to handle.

Saute onion, celery, carrots and apple in butter until golden about 5 minutes. Add chicken broth, bay leaves, and 3 cups squash. Add salt, pepper and curry powder and bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth or use an immersion blender. Return to same pot. Stir in half and half and agave nectar or honey. Re-warm over medium-high heat.

Divide soup among bowls and serve with variety of toppings for all to enjoy.