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Butternut Cherry Bisque
Ingredients:
4 tablespoons unsalted butter1 cup leeks, white part only, rinsed and chopped well1 1/2 pounds of butternut squash, peeled, cleaned and cut into 1'' pieces4 cups chicken stock1 cup heavy cream1/2 cup orange juice1 cup Chukar® Dried Cherries, any varietySalt and pepper to taste
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Directions:
Melt butter and saute leeks until soft and golden, about 5 minutes. Add squash and stock and bring to a boil. Reduce heat and simmer till squash is tender for about 30 minutes. Transfer soup in batches to food processor and puree. Pour into clean saucepan, add cream, orange juice and dried cherries. Add salt and pepper to taste. Stir over medium heat till hot. Do not boil. You may also serve this soup well chilled, garnished with sour cream or creme fraiche.
This is equally good when made with pumpkin, hubbard or acorn squash. You may also use 3 cups cooked pureed squash, reducing simmering time to 15 minutes. Serves 4-6.
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