SOUTHFIELD, Mich. (MyFoxDetroit) -
This recipe comes courtesy of Chef Chris Hessler, the Executive Chef for the Kruse and Muer Restaurant Group.
Michigan Butternut
Squash Bisque with Cranberry Coulis
Prep: 15 minutes
Cook: 1 ½ Hours
Yield: 2 quarts
2 pounds butternut squash, (about 1 ½ lbs. cooked &
peeled squash pulp)
¾ lb. unsalted butter plus 2 tablespoons
1 small onion, peeled & diced
3 sprigs fresh thyme
½ cup all purpose flour
1 quart chicken broth
1 cup heavy cream
¾ teaspoon ground cinnamon
Pinch of nutmeg
¼ cup brown sugar
1 teaspoon salt
¾ teaspoon ground black pepper
Method:
1. Split
butternut squash lengthwise & scoop out seeds. Melt 2 tablespoons butter
and brush on squash. Place flesh side down on baking sheets and bake at 375
degrees for about 50 minutes until the squash is soft. Remove from oven and set
aside to cool. Scoop out squash from skin and set squash aside.
2. Place
butter in 1 gallon sauce pot & melt on medium heat. Add onions & thyme.
Cook for about 5 minutes, dust with flour, cook for another 2 minutes. Add
reserved squash, chicken broth, heavy cream, cinnamon, nutmeg, brown sugar,
salt & pepper. Bring to a simmer & cook for 15 to 20 minutes. Blend
with blender & strain through fine hole strainer.
3. Place
bisque in service vehicle & garnish with crème fraiche, cranberry coulis,
toasted almonds & chives.
For
Cranberry Coulis – Place 1 cup cranberries in 1 – 2 quart sauce pot with 3
tablespoons sugar, ¾ cup orange juice & 1 cinnamon stick. Bring to a simmer
and cook for 8 – 10 minutes on low heat until the cranberries have popped. Mix
corn starch & water together and add to simmering liquid. Bring back to a
simmer, remove from heat & strain. Chill for service.
