Matthew Byrne at "Kitchen" restaurant cooks up Butternut Squash Bisque.
- 2 medium Butternut Squash (peeled and chopped)
- 2 medium Sweet Onion
- 10 cloves Garlic
- 1 Tbsp Fresh Ginger
- 2 Tbsp Rosemary (chopped)
- 1/4 cup Olive Oil
- 1 1/2 cup Dry white wine
- 3 quart Chicken Stock (or Veggie Stock)
- 4 tbsp Kosher Salt
- Good Quality Maple Syrup
In a large pot heat olive oil. Add onion and garlic and saute until golden brown.
Add Butternut Squash and cook for 3-4 minutes.
Deglaze with wine. Add chicken stock rosemary and salt.
Bring to a boil and then simmer for minutes. Remove from heat. Puree in a blender until
smooth.
Ladle soup into bowls and drizzle with maple syrup.
