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
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)
Salt and White Pepper (to taste)
1 cup. Light Cream
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.
Pour into your favorite bowl or cup, garnish with crème fraiche, chives and cinnamon croutons.
“Blank Stare”, Sauvignon Blanc, Orin Swift Cellars, Russian River valley, Sonoma County 2016