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Roasted Butternut Squash Bisque

Servings: 
8
Ingredients: 
  • 2 medium-size butternut squash
  • 2 qts. heavy cream
  • 3 garlic cloves, roasted
  • Salt & pepper, to taste

Crème Fraîche

  • 1 cup heavy cream
  • 1 Tbs. buttermilk
    • Directions: 

    Preheat oven to 350°F. Cut squash in half, place in a roasting pan, and bake for 30 minutes. Spoon the squash out of the shell and purée in blender. In a saucepan, bring cream to a simmer and reduce heat. Add garlic, salt, and pepper. Whisk squash into cream mixture and heat until warm. Serve with a dollop of crème fraîche.

    Crème Fraîche
    In a saucepan, warm cream over low heat, then transfer to bowl and add buttermilk. Cover and allow to thicken in a warm place (above 75°F) for 24 to 36 hours. The crème fraîche is ready when it’s thick and has a slightly nutty-sour taste.