Acorn Squash and Pumpkin Bisque
Source: From Jeffrey Axell, Executive Chef, Hyatt Regency San Francisco.
3 tablespoons butter
½ pound pumpkin; peeled, seeded and cut into two inch cubes
½ pound acorn squash; peeled, seeded and cut into two inch cubes
1 pound Granny Smith apples; peeled, cored, and roughly chopped
1 large onion, roughly chopped
2 navel oranges, juiced
4 cups chicken stock
½ cup Riesling wine
1 teaspoon fresh tarragon
1 cup heavy cream
4 tablespoon maple-cinnamon crème fraîche
salt and pepper to taste
snipped chives for garnish
- Place butter in large, deep sauce pan on medium heat.Add pumpkin, squash, apples and onion to the pan; sauté for 5-10 minutes.
- Add chicken stock, orange juice, wine, tarragon. Turn heat to medium high, and simmer for 30 minutes, cool and puree.
- Slowly warm the bisque with the cream.
- Once warmed, strain the bisque through cheesecloth or a fine mesh strainer. Season with salt and pepper to taste. Garnish with chives and crème fraîche and serve.