We’ve always enjoy everything we’ve tried from The Biltmore. Here is their recipe for Butternut Squash Bisque. Delicious!
Butternut Squash Bisque
Serves 4
Ingredients:• 3 butternut squash
• 1 onion, small chopped
• 2 stalks celery, chopped
• 1 clove garlic
• 1 shallot, chopped
• 6 oz sherry cooking wine
• 16 oz chicken stock or broth
• 12 oz heavy whipping cream (When I make this, I use coconut milk instead of whipping cream)
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• 1 Tbsp Kosher salt
Method:In a heavy–bottom sauce pot, sauté onions, celery, garlic and shallots until translucent. Cut squash in half, remove seeds and roast in 350 degree oven for about 40 minutes. Deglaze with sherry and reduce wine by 2/3. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Puree soup with a stick mixer or food processor until smooth. Strain soup and serve.
Winemaker’s Suggested Pairing: Biltmore® Riesling
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
