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March 3, 2013

MAPLE BUTTERNUT BISQUE

New England weather forecast....
 
More Snow Yet To Come......
 
 

Yes, I am so glad to be back in Texas.....going to be flip-flop weather tomorrow...yet, I can't help but think of trudging through the snow just to catch that glorious glimpse of the Atlantic......how incredible that was!

 
 
What's more perfect for a cold March weekend dinner,
than heartwarming soup.....

 

 

Maple Butternut Bisque

3 pounds fresh Butternut squash, peeled and cut in half lengthwise
6 tablespoons butter
2 cups chopped onion
1/4 cup flour
11/2 cups milk
3 cups chicken stock
Dash of cayenne pepper
Salt, to taste
3/4 cup heavy cream
1/4 cup maple syrup
1/4 cup toasted and chopped pecans for garnish

Scoop the seeds out from squash and dice into 1/2-inch cubes. Set aside.
In a large pot, melt the butter and saute the onion until soft and translucent, about 10 minutes. Sprinkle flour over the onions and cook for 2 or 3 more minutes, keep stirring. Slowly add the milk and cook over medium heat, stirring constantly. Add chicken stock, stir until smooth.
Add the squash. Mix well and bring to a boil. Lower heat and simmer until squash is tender. Season with cayenne pepper and salt.
In a blender or food processor, puree the soup. Return soup to pot and reheat. Add the cream and maple syrup, blend well. Keep hot but don't boil.
If needed, correct taste with a bit more seasoning and/or syrup. Serve hot, garnished with a sprinkling of toasted pecans.

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