butternut squash lengthwise & scoop out seeds. Melt 2 tablespoons butter
and brush on squash. Place flesh side down on baking sheets and bake at 375
degrees for about 50 minutes until the squash is soft. Remove from oven and set
aside to cool. Scoop out squash from skin and set squash aside.
butter in 1 gallon sauce pot & melt on medium heat. Add onions & thyme.
Cook for about 5 minutes, dust with flour, cook for another 2 minutes. Add
reserved squash, chicken broth, heavy cream, cinnamon, nutmeg, brown sugar,
salt & pepper. Bring to a simmer & cook for 15 to 20 minutes. Blend
with blender & strain through fine hole strainer.
bisque in service vehicle & garnish with crème fraiche, cranberry coulis,
toasted almonds & chives.
Cranberry Coulis – Place 1 cup cranberries in 1 – 2 quart sauce pot with 3
tablespoons sugar, ¾ cup orange juice & 1 cinnamon stick. Bring to a simmer
and cook for 8 – 10 minutes on low heat until the cranberries have popped. Mix
corn starch & water together and add to simmering liquid. Bring back to a
simmer, remove from heat & strain. Chill for service.