Hyatt's Squash Bisque

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
3		Celery - diced
1/4		Onion - diced
1		Ginger root - (1" long) - minced
1 teaspoon	5ml	Minced garlic
8 cups	1896ml	Chicken stock
4 lbs	1816g / 64oz	Butternut squash - peeled, seeded,
		And cubed
1/2		Cinnamon stick
1 tablespoon	15ml	Brown sugar
2 tablespoons	30ml	Molasses
1 cup	237ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Creme fraiche or whipped cream - for garnish

Recipe Instructions

Melt the butter in a large stockpot over medium heat. Add the celery and onion and cook until the onion is translucent, 5 minutes. Add ginger and garlic and heat through. Add the chicken stock, squash and cinnamon stick. Bring the soup to a boil. Reduce the heat and simmer until the squash is tender, 15 to 20 minutes.

Remove and discard the cinnamon stick. Pour the soup into a blender in batches and puree until smooth (or use a hand-held blender to blend it in the soup pot). Return the soup to the saucepan. Add the brown sugar, molasses, whipping cream and salt and pepper to taste. Serve in warm bowls topped with a dollop of creme fraiche.

This recipe yields 8 to 10 servings.

Each of 10 servings: 195 calories; 1,058 mg sodium; 29 mg cholesterol; 10 grams fat; 6 grams saturated fat; 22 grams carbohydrates; 6 grams protein; 0.51 gram fiber.

Source:
The Los Angeles Times, 03-21-2001

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