Mark's Bisque - WFSB 3 Connecticut

Mark's Bisque

Mark's Butternut Squash Bisque

Ingredients:

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

Directions:
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.