Vegetarian Southwest: Butternut Squash Bisque w/Cinnamon Maple Cream

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<mx2 source= " MasterCook 5.0 " date= " September 12, 2000 " >

<Summ>

<Nam>

Butternut Squash Bisque With Cinnamon Maple Cream

</Nam></Summ>

<RcpE name= " Butternut Squash Bisque With Cinnamon Maple Cream " author= " Chef

Rodney Timm, The Tack Room, Tucson, AZ " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Butternut Squash Bisque With Cinnamon Maple Cream

 

Recipe By :Chef Rodney Timm, The Tack Room, Tucson, AZ

Serving Size : 8 Preparation Time :0:00

Categories : lacto soups & stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BISQUE:

1 medium onion -- chopped

1/2 large leek -- white part only, cho

2 tablespoons olive oil

5 pounds butternut squash -- peeled, seeds remove

3/4 gallon vegetable stock (about seven 13 3/4-ounce

2 ancho chiles -- seeded and torn into

1/2 cup honey -- preferably mesquite

2 tablespoons chopped fresh sage (or 2 teaspoons dried)

2 tablespoons chopped fresh thyme (or 2 teaspoons dried)

salt and pepper to taste

CINNAMON MAPLE CREAM:

combine and mix thoroughly.

1/2 cup sour cream

1/2 teaspoon lime juice

1 teaspoon maple syrup

1/2 teaspoon cinnamon

chopped cilantro for garnish

 

In a large stock pot, sauté onion and leek in oil until lightly brown. Add

squash and vegetable stock and simmer for about 1 hour or until squash is

tender. Toast ancho chiles in a hot skillet, pressing down with tongs. Add to

soup and cook until squash is very tender.

 

Stir in honey, sage, thyme, and salt and pepper to taste. Purée in food

processor.

 

Garnish with Cinnamon Maple Cream and chopped cilantro.

 

N: It may take four or five batches to purée this amount of soup. If a thicker

bisque is desired, return the purée to the stock pot and simmer until it

reaches the desired consistency.

 

Cuisine:

" Southwestern "

Source:

" Vegetarian Southwest - Lon Walters "

S(Formatted by):

" Nancy Braswell "

Copyright:

" 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 244 Calories (kcal); 7g Total Fat; (22% calories from fat); 3g

Protein; 49g Carbohydrate; 6mg Cholesterol; 20mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Lacto

</CatT>

<CatT>

Soups & amp; Stews

</CatT>

</CatS>

<IngR name= " BISQUE: " code= " S " ></IngR>

<IngR name= " onion " unit= " medium " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " leek " unit= " large " qty= " 1/2 " >

<IPrp>

white part only, chopped

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " butternut squash " unit= " pounds " qty= " 5 " >

<IPrp>

peeled, seeds removed, and cut into chunks

</IPrp>

</IngR>

<IngR name= " vegetable stock (about seven 13 3/4-ounce cans) or water "

unit= " gallon " qty= " 3/4 " ></IngR>

<IngR name= " ancho chiles " qty= " 2 " >

<IPrp>

seeded and torn into large pieces

</IPrp>

</IngR>

<IngR name= " honey " unit= " cup " qty= " 1/2 " >

<IPrp>

preferably mesquite

</IPrp>

</IngR>

<IngR name= " chopped fresh sage (or 2 teaspoons dried) " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " chopped fresh thyme (or 2 teaspoons dried) " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " salt and pepper to taste " ></IngR>

<IngR name= " CINNAMON MAPLE CREAM: " code= " S " ></IngR>

<IngR name= " combine and mix thoroughly. " ></IngR>

<IngR name= " sour cream " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " lime juice " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " maple syrup " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cinnamon " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " chopped cilantro for garnish " ></IngR>

<DirS>

<DirT>

In a large stock pot, sauté onion and leek in oil until lightly brown. Add

squash and vegetable stock and simmer for about 1 hour or until squash is

tender. Toast ancho chiles in a hot skillet, pressing down with tongs. Add to

soup and cook until squash is very tender.

</DirT>

<DirT>

Stir in honey, sage, thyme, and salt and pepper to taste. Purée in food

processor.

</DirT>

<DirT>

Garnish with Cinnamon Maple Cream and chopped cilantro.

</DirT>

<DirT>

N: It may take four or five batches to purée this amount of soup. If a thicker

bisque is desired, return the purée to the stock pot and simmer until it

reaches the desired consistency.

</DirT>

</DirS>

<Natn>

Southwestern

</Natn>

<Srce>

Vegetarian Southwest - Lon Walters

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell " />

<CpyR>

1998

</CpyR>

</RcpE></mx2>