Butternut Squash Bisque
Ingredients
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Onions, small dice -- 1.25 qt.
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Celery, small dice -- 1 cup
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Olive oil -- 1 fl. oz.
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Butternut squash, medium dice -- 3 lb.
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Water -- 96 fl.oz.
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Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound -- 3 tbsp.
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Parsley, fresh, stems -- 8 each
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Peppercorns -- 0.5 tbsp.
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Thyme, fresh, sprigs -- 4 each
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Bay leaf -- 1 each
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Banana, fresh -- 2 each
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Minor's Sesame Sauce RTU 4 x 0.5 gallon -- 1.5 cup
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Cider vinegar -- 2 tsp.
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Salt-- 2 tsp.
Preparation
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1Sauté onion and celery in olive oil over medium high heat. Add butternut squash and cook until lightly browned.
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2Add water and Chicken Base. Bundle parsley, peppercorns, thyme and bay leaf into a cheesecloth sachet and add to pot. Bring to a simmer for 15-20 minutes or until squash is fork tender.
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3Remove sachet. Add bananas, Sesame Sauce, vinegar, and salt. Puree until smooth.
Components
