"Cooking Locally" Ep. 3: Butternut Squash Bisque

Join Chef Dean Sprague as he prepares a butternut squash bisque with produce purchased from Terra Madre Mini Farm and Thompson Dairy Farms. Not only does this video show you how to make a yummy soup, but it also gives great tips on effectively cutting the hard-skinned butternut squash.
Recipe below.
Videography: Ellenor Sprague
www.growlocalsouthtexas.org
www.betterunit...
Farmer’s Market Butternut Squash Bisque
-3 Diced Butternut Squash
-2 Cups Mire Piox (onion, carrot, celery)
-1/2 Cup Garlic
-Rendered Bacon Fat
-1 Quart Chicken Stock
-Pint Heavy Cream
-Salt
-Pepper
-Nutmeg
-Garnishes
Begin by getting some prep work out of the way. Cook off your bacon to make bacon bits for your garnish, and keep your rendered bacon fat for later. We used about 8 strips of bacon.
Take your butternut squash, mire piox, and garlic, and fabricate/dice it up into small chunks. Then toss your vegetables with the rendered bacon fat
Spread the vegetable chunks out onto a baking sheet, and let them roast at 400-425 degrees (F) for about 20 minutes, or until they have caramelized.
While your vegetables are in the oven, put your chicken stock on the stove to warm.
Once your vegetables are ready, add them to the stock and stir consistently. Once they have softened, remove from the stove and puree.
While your stock and vegetables puree, add in your heavy cream to the mixture and mix.
Use a ladle to serve into a bowl. You can add your nutmeg, salt and pepper. For garnishes, we used our bacon bits, bay leaves, roasted sage, and Farmer’s Daughter Goat Cheese.
Serve and Enjoy!