Maple Ginger Roasted Butternut Squash Bisque
Here is another great recipe from Chef Bob Dillon from the Sail Loft Restaurant in Padanaram. This week Chef Dillon stay’s with the soup theme.
Maple, Ginger, Roasted Butternut Squash Bisque.
1x 5oz piece of fresh ginger. (pealed and sliced thin)
1 1/2 c water
1 lg butternut squash 3 to 4 lbs. (pealed and cut into 2 inch pieces.
4 medium onions. (medium dice)
5 carrots. (cut into 2 inch lengths)
3t olive oil
1/2 c real maple syrup
1/2 t fresh cracked black pepper
1/2 t sea salt
Combine ginger, sugar, and water in a small sauce pan and bring to a boil. Reduce to a slow simmer and simmer for 20 minutes. Set aside to cool.
Preheat oven to 450 F
In a large bowl combine squash, carrots, olive oil, maple syrup, black pepper, and sea salt. Toss and place on a no stick edged cookie sheet and bake for 30/45 minutes till browned on the edges and fork tender. Set aside to cool.
In same bowl add onions and toss in remaining mixture in bowl and bake for 30/45 minutes till light brown and soft. Set aside to cool.
In blender combine half of the squash, carrots, onions, ginger and ginger syrup and puree on high for 1 minute or untill smooth. You may have to use a little extra water to get it moving. Or if you don’t mind you can use chicken stock. Repeat process with the rest of the ingredients.
This soup can be served hot or cold, with or with out the addition of cream.
I suggest the addition of crispy fried wonton strips as a garnish.