GOLF KITCHEN RECIPE: GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York

 

GLENARBOR BUTTERNUT SQUASH AND APPLE BISQUE

Recipe by Carey Favreau, former Executive Chef at GlenArbor Golf Club, New Bedford, New York

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, please visit www.golfkitchen.com

Serves 10 – 12

Ingredients

Bisque
8 oz. butter
2 large Spanish Onions (roughly chopped)
2 Granny Smith apples (peeled, seeded and diced)
½ cup. Vermont Maple Syrup
½ cup. Light brown sugar (packed)
4 ea. Cinnamon sticks (tied together)
3 large. Butternut Squash (peeled,seeded and diced)
Water
Salt and White Pepper (to taste)
1 cup. Light Cream

Garnish
Crème Fraiche
Chives
Cinnamon Crouton

Preparation

In a large soup pot melt butter over medium heat, add onions and apples and sauté.

When onions are translucent, add syrup, sugar and cinnamon sticks.

Mix well and add diced butternut squash.

Add just enough water to cover ¾ of ingredients and stir well.

Bring to slight boil, turn down and simmer till butternut squash is fork tender, stirring occasionally, remove and discard cinnamon sticks.

Puree with hand blender or counter top blender well, strain and season with salt and white pepper.

Just before serving soup add 1 cup of slightly warmed light cream to smooth the taste and texture.

Assembly

Pour into your favorite bowl or cup, garnish with crème fraiche, chives and cinnamon croutons.

Wine Match

“Blank Stare”, Sauvignon Blanc, Orin Swift Cellars, Russian River valley, Sonoma County 2016

 

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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