Butternut Squash Bisque

Butternut Squash Bisque
Chef Jackie Espinoza/Island View Casino Resort in Gulfport 

  • cajun seasoning (as needed)
  • 3 butternut squash -each split, scooped, seasoned, roasted
  • 1 cup diced onions
  • 1/2 cup diced celery
  • 1/4 cup vegetable oil
  • 6 1/2 cups chicken stock
  • 3 1/2 cups milk
  • 2 1/2 cups heavy cream
  • 1/4 cup brown sugar
  • blonde roux (as needed)
  • 2 tbl vanilla extract
  • 1 tbl ground white pepper
  • salt (as needed)

Procedure:   1. Cut squash lengthwise in half and scoop out seeds. Season with cajun seasoning and oil. Roast in the oven for about 1 hour or until the meat is soft. Scoop out meat and set aside.

2. In a soup pot, saute the onions and celery in oil until soft.

3. Add the chicken stock, milk, cream, and sugar then bring to boil, then reduce to simmer.

4. Add roux, flavor with vanilla, then add the squash and puree until smooth.

5. Adjust seasonings with salt and pepper