If you are anything like me, here at L’Auberge Provencale in Shenandoah Valley, I am startled that the summer has ended and the holidays are fast approaching. The brilliance of fall is slowly fading and the gardens are being put to bed for the winter. We do have some great squash right now and Chef Brian is happy to share a wonderful Hubbard Squash soup recipe with our own orchard pears. This is the perfect soup for the Thanksgiving family and easy to prepare! You can use Hubbard or Butternut Squash and the results will be just as yummy.
SQUASH BISQUE FROM LA TABLE PROVENCALE
Ingredients: Serves 4
- 1 Butternut squash- or equivalent small Hubbard squash
- 1 Pear
- 4 Stalks of Celery
- 1 Turnip
- 1 Onion
- 5 Cloves of Garlic
- 2 cups of Heavy Cream
- 4 cups of Chicken Stock (or Vegetable Stock)
- 4 Tablespoons of Olive Oil
Salt and Pepper to Taste
Roast the Butternut Squash or Hubbard Squash: cut in half, take seeds out, drizzle Table spoons, Olive Oil over squash. Cover the pan with foil and roast at 400 Degrees for 45 minutes or until tender.
In soup pot, saute roughly chopped onion, turnip, minced garlic and seeded peeled pear-until golden brown. Pour in stock. Remove the meat from the squash, discarding skin, add to pot and simmer for 30 minutes. Add heavy cream and simmer on low heat for about 1 hour.
Let soup cool to room temperature and blend on high until smooth.
You can garnish your plate with minced pear, nut powders, nutmeg or roasted nuts or chrysanthemum petals and pour the soup table side if you wish.