Butternut Squash Bisque

Method

“Butternut squash bisque is one of the restaurant’s signature fall dishes—the soup is very delicious, very healthy, and easy to make. It can be served in a very simple way or enhanced with different garnishes as it blends well with many different flavors.” -Gary Danko

• 4 tablespoons butter
• 1 large onion (4 ounces), peeled and diced
• 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes
• 2 Golden Delicious apples, peeled and
• cored
• 2 quarts chicken stock or water
• 1 bay leaf
• 1 sprig of thyme
• 2 tablespoons honey
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon ground pepper
• 1/2 cup cheddar, Asiago, or Fontina cheese, grated (optional)

Melt the butter in a large pot. Add the onion and sauté until translucent; this sweetens the onion. Add the squash and the apples and sauté for a few more minutes. Cover with the stock and add the bay leaf, thyme, and honey. Salt lightly, bring to a boil, and simmer until the squash is very soft, about 25 minutes.

Remove the bay leaf and thyme. Purée the soup in a food processor or run it through the food mill. The blender will have a more velvety texture, the food mill more coarse.

Return the soup to the pot. Add the pepper and, if desired, the cheese. Stir over a low flame until the cheese is melted and the soup is piping hot.

Yield

6 to 8 servings