Creamy Carnival Squash Bisque

Creamy Carnival Squash Bisque by Leah Gabriel Nurik

This bisque recipe unites all of the flavors of fall – with a creamy taste reminiscent of a sweet potato and a dash of cinnamon - in a healthful soup, This recipe is simple and fast enough to use as a great first course for a weeknight meal, but is impressive and versatile enough to be served at the swankiest of dinner parties or on your Holiday table.

Ingredients:
3 pats of butter
2 tablespoons of flour
1 small onion minced
2 medium sized carnival squash - about 6 pounds
6 cups of Vegetable Culinary Stock or Chicken Culinary Stock
3 sprigs of fresh thyme
1/2 teaspoon of cinnamon
1.2 teaspoon of nutmeg
1 cup of Light Cream
For garnish:
1 tablespoon of sour cream per serving
1 ½ teaspoons of minced chives

Directions:
Prior to starting soup, preheat oven to 350 degrees and prick the carnival squashes with a fork, and bake carnival squash whole for 50 minutes. This can be done a day before in advance. Cool.

When cooled, cut carnival squash open, remove seeds and scoop out the flesh. In a food processor, puree flesh with as much stock as needed to achieve a smooth consistency.

In a Dutch oven, melt butter, and add onions, sautéing until translucent. Remove onions from Dutch oven, and add flour to melted butter, stirring constantly to make a basic rue.

Next, whisk in 6 cups of stock, vegetable or chicken, depending on individual taste, and bring to a boil.

Add pureed carnival squash, stirring. Bring back to a boil and reduce heat to a simmer. Add salt, thyme and pepper. Cover.

Allow bisque to simmer for 35 minutes, stirring occasionally. Reduce heat to low and stir in cream. Serve with sour cream and sprinkle with chives.