Roasted Butternut Squash and Sweet Potato Bisque
Prep time: 30 minutes
Cook time: 1 hour
Yield: 1 gallon
Ingredients
- 2 large sweet onions, thinly sliced # 2 shallots, thinly sliced # 1 garlic bulb
- 4 oz sherry
- 1 cup apple cider
- 1 cup heavy cream
- 2 lbs peeled and diced (1" cubes) butternut squash
- 1 lb peeled and diced (1" cubes) sweet potato
- 2 qt chicken or vegetable stock
- 1 tbsp fresh thyme, finely chopped
- 2 oz maple syrup
- 2 oz extra virgin olive oil # 2 oz unsalted butter, melted
- 1 tsp ground cinnamon 1 tsp ground allspice Salt and pepper to taste
Mix squash and sweet potatoes in bowl with maple syrup, melted butter and cinnamon. Place on baking pan, cover. Take garlic bulb, coat with olive oil and wrap in foil. Place the baking pan with the squash and potato, and the wrapped garlic bulb, in a 350 degree oven for 30 minutes. Upon completion, pull out all roasted garlic cloves and set aside. Discard garlic peels. Set aside cooked squash and sweet potatoes. Add oil and butter to a large, thick-bottomed saucepan. Add onions and shallots and saute on low heat until lightly caramelized. Add sherry to deglaze the pan. Add apple cider and simmer for five minutes. Add baked roasted squash/sweet potato and add remaining ingredients. Simmer for approximately 10 minutes. Puree in blender until smooth. Add salt and freshly ground pepper to taste and serve.