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Spiced Hubbard-Squash Bisque
Nb persons: 8
Yield:
Preparation time:
Total time:
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| INGREDIENTS Bisque | |
| 2 sticks | unsalted butter |
| One 5-pound | Hubbard squash--cleaned, patted dry, seeds removed and coarsely chopped |
| 4 tablespoons | extra-virgin olive oil, divided |
| Kosher salt | |
| White pepper | |
| 1 medium | yellow onion, chopped |
| 3 cloves | garlic, smashed |
| 2 sprigs | fresh thyme |
| ½ cup | cognac |
| 2 cups | two-percent milk |
| 2 tablespoons | ground cinnamon |
| 2 tablespoons | ground nutmeg |
| 1 teaspoon | ground cloves |
| 8 cups | vegetable stock |
| Nutmeg Crème Fraîche | |
| 1 cup | crème fraîche |
| 1 tablespoon | ground nutmeg |
| 1 tablespoon | ground cinnamon |
| 1 tablespoon | fresh chives, finely chopped |
| Kosher salt | |
| White pepper | |
DIRECTIONS
1. Make the bisque: Preheat the oven to 375°. In a medium saucepan set over medium heat, warm the butter until it has melted and begins to brown, about 5 to 7 minutes. Remove from the heat and set aside.
2. Place the squash pieces on a sheet pan and drizzle with 2 tablespoons of the olive oil. Season with salt and white pepper. Roast
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