Roasted Butternut Squash Bisque
(courtesy of Clint Jolly, chef and owner, Butcher Boy Meat Market in Reno. Serves 6 to 10)
5 pounds butternut squash
2 shallots
1 knob fresh turmeric
1 knob fresh ginger
6 sprigs fresh tarragon
1¼ cups heavy cream
2 cups sour cream
½ gallon vegetable stock
Salt and pepper, to taste
Extra-virgin olive oil
Peel and seed squash, then cut into 1½-inch cubes. Toss squash with olive oil and salt and pepper, to taste. Roast on a foil-lined sheet pan at 400 degrees F for 35 to 45 minutes, tossing every 10 to 15 minutes. The pieces should be caramel brown at the edges.
Peel and dice shallots, then peel turmeric and ginger. In a large stockpot, heat a bit of olive oil over medium heat, then sauté shallots in it until soft. Grate turmeric and ginger into pot and sauté for 1 minute. Add squash to pot and mix well; sauté 2 minutes.
Working in batches, blend squash with veggie stock to thin it enough for smooth blending. Reserve some stock. Return all blended squash to pot, and add heavy cream, then cook over low heat. Use veggie stock and/or water to thin as needed. The bisque should evenly coat a spoon, but not stick. Season to taste with salt and pepper. To serve, top with chopped fresh tarragon leaves and spoonful of sour cream.
