Mark's Bisque - WFSB 3 Connecticut

Mark's Bisque

Mark's Butternut Squash Bisque


3 large butternut squash --- peeled, seeded and diced or Six 20 ounce packages of pre-sliced squash
1 medium whole onion --- diced
2 carrots or 24 baby carrots --- peeled and chopped
4 boxes (32 ounce/each) of low sodium vegetable broth
4 cinnamon sticks plus one teaspoon of whole cloves in cheese cloth
1 cup of brown sugar
1 stick of butter
Heavy cream to thicken and lighten (light cream can be used, instead)
Nutmeg to taste and garnish

Place squash, onion, carrots, vegetable stock and the cinnamon and cloves secured in the cheesecloth in a large pot.  Bring to boil and reduce by about a quarter or until squash and carrots are soft.  (When the squash starts breaking apart -- it's ready).  Remove cinnamon sticks and cloves.  Puree with immersion mixer (use a mitt to protect your delicate skin from hot splashes).  Add sugar, butter and heavy cream.   Puree again.   Then behold the wonder of butternut bisque.