Butternut Squash Bisque
Chef Carl Thorne-Thomsen of the restaurant Story in Prairie Village turns to butternut squash for this creamy soup perfect for frosty nights. The sweetness of this winter squash is enhanced by fresh apple and balanced by savory herbs and spices.
Use a sharp knife for easier preparation. Peel, remove seeds and roughly chop 2 pounds butternut squash. Peel and roughly chop 1/2 pound sweet potato and 1 carrot. Chop 1 celery stalk, slice 1 yellow onion, and dice 1/4 cup apple. Add these ingredients to a medium saucepan with 2 fresh sage leaves, 3 sprigs fresh thyme, 2 cloves, 6-8 peppercorns, 1 tablespoon brown sugar and 1 teaspoon kosher salt. Add just enough water to cover.
Bring to low boil and cook gently for 30 minutes or until all ingredients are soft. Puree in a blender, then pour through a sieve. Return to a clean saucepan, add 1 cup heavy cream and heat gently just below a boil. Season with more salt if necessary. Serve in warm bowls and garnish with crumbled bacon and chopped parsley.