Here is the recipe for butternut bisque as presented on Better Connecticut a few years back. The recipe is the creation of Chef “Mackenzie”, who used to work her magic at the old Tapas Restaurant in downtown Hartford.
Add squash, onion, carrots, vegetable stock and cinnamon sticks and cloves (in cheese cloth) in a large stock pot. Bring to a boil and reduce by about a quarter or until squash and carrots are soft. Remove cinnamon and cloves. Puree with immersion blender until smooth. Add sugar, butter and heavy cream. Puree again and garnish with nutmeg and/or toasted sliced almonds.
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