Butternut Bisque, The Sherborn Inn's

By arthurlemay

Ingredients

• 1/2 cup butter
• 1 cup carrots, diced
• 2 cups,onions, diced
• 1 cup celery, diced
• 6 cups chicken stock
• 2 pound butternut squash, peeled and cut into 1-inch cubes
• salt and pepper to taste
• 1 tablespoon thyme, chopped
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup heavy cream
• 1 bunch chives, chopped, for garniish

Details

Servings 12
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

In a stockpot over medium heat, melt the butter. Add the carrots and saute for 3-4 minutes. Add the onions and saute for another 3-4 minutes, until slightly tender. Add the celery and chicken stock. Let simmer for 30-40 minutes, until the vegetables are soft.

Add the cubed butternut squash, salt, pepper, thyme, sugar, cinnamon and nutmeg. Simmer another 30 minutes or so, until the squash is soft.

In a food processor or blender, add the soup and process until smooth. Return to the stockpot.

Add the heavy cream and slowly reheat until the soup is heated through. Garnish with the chopped chives and serve immediately.