A NOTE FROM CHEF: This butternut squash bisque is silky smooth and packed with fall spices. It’s a delicious complement to the Concordia Blanc and all of your seasonal festivities.
By Chef Scott Hybbeneth
INGREDIENTS
- 1 carrot, chopped
- 4 yellow onions, chopped
- 2 roma tomatoes, chopped
- 3 stalks celery, chopped
- 1 stick butter
- 12 C vegetable stock
- 4 lbs butternut squash, peeled and chopped
- 2 potatoes, peeled and chopped
- ¼ C brandy
- ¼ C fresh sage leaves
- 4 C heavy cream
- ½ C dry sherry
- 1 tsp nutmeg
- 1 tsp allspice
- 2 Tbsp salt
STEP 1
Sauté carrots, onions, celery, tomatoes in butter until tender.
STEP 2
Add stock, squash, potatoes, sage and brandy.
STEP 3
Simmer until squash and potatoes are very soft.
STEP 4
Add remaining ingredients and mix until smooth.
STEP 5
Strain through china cap strainer.
STEP 6
When liquids boil, cover pan and simmer on stovetop for 1.5 hours until meat is tender.
STEP 7
Remove oxtail from pan, strain cooking liquids.
STEP 8
Garnish as desired.
TO SERVE:
Enjoy with glass of 2023 Concordia Blanc
