Roasted Butternut Squash Bisque
Mascarpone Cheese
Yield:        12

4          medium butternut squash
3/4       cup chopped onion
1/2       cup butter
6          cups chicken stock
4 t        chicken base
1/2 t     allspice
1/2 t     ground white pepper
8 T      honey
6         oz mascarpone cheese                  
           chives to garnish (optional)

1.   Peel and halve butternut squash.

2.   Place in a roasting pan and drizzle each half with an equal
amount of honey.

3.   Roast butternut squash in a pre-heated 400 f oven for about
30 min.

4.  In a large saucepan, sauté onions in butter until tender. Add
roasted squash, chicken stock and chicken base, bring to boil;
cook 20 minutes. Season with all spice and white pepper.

5.  Puree squash bisque in a blender or food processor in batches
until smooth. Return to saucepan, and heat through. Do not allow
to boil.

6.   Serve hot in a soup bowl and place a table spoon of
mascarpone cheese in the center of the bowl, garnish with 2  of
fresh chives on top as shown.  
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!