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Roasted Butternut Squash Bisque
This recipe brings raves from our customers – the key is the rich, roasted flavor of the
squash and garlic which makes it taste like butter!  Eat well!

1 medium Butternut Squash: cut in half, peeled, seeded, then grilled (6-8 minutes each side) and finally roasted in the oven (for 15 minutes or until soft)

5 cloves Roasted Garlic: use whole garlic roasted in the oven for 15 minutes

4 stalks Celery (chopped)

¼ large Onion (chopped)

1 medium Carrot (chopped)

¼ cup Honey

3 quarts Vegetable stock

2 cups Cream

2 cups Milk

to taste: Salt and White Pepper, Butter Roux (see below)

**to make roux:  melt 2 sticks (1/2 pound) of butter and slowly whisk in 2 cups of all purpose flour.  Hold for final step

**Combine garlic, onion, celery, carrots in Food Processor and process until smooth.

**Process the prepared squash until smooth.

**Heat vegetable stock over medium high heat and add squash, stir to incorporate.  Add 
    Garlic/veggie mixture, stir to incorporate. 

**Add honey and season with ½ tablespoon salt and ½ teaspoon pepper.

**Bring to a simmer, reduce heat and add cream and milk.  Bring to a simmer and add ¾ of prepared roux, stirring and simmering for 5 – 10 minutes, until soup has thickened.   Add additional roux if needed.

**Add any additional salt and pepper as needed.

by Harrison Schailey, Chef
Harrison’s Wine Grill & Catering
1221 East College Ave (in the Hilton Garden Inn)
State College, PA  16801   814-237-4422
menus online @ www.HarrisonsMenu.com   

Added by: Kristin Leitzel Hoy on 10/30/2008 10:38am


Featured product(s): Butter, Celery, Garlic, Milk,
Background ingredients: Raw Milk, Wine, Teas, Flour, Honey, Raw Honey,