Private Chef Justin Davis stopped by the TCL kitchen to share a tasty squash bisque recipe.
Smoked Acorn Squash Bisque
3 small-medium acorn squash
1 onion, chopped
2 ribs celery, chopped
1 Tbsp garlic, chopped
½ cup butter
½ cup brandy
1 big Tbsp brown sugar
1 tsp curry powder
2 tsp garam masala
1 quarts chicken stock, low sodium if store bought
1 quart shellfish or seafood stock
Salt and fresh cracked white pepper, to-taste
A dash of cream per bowl to finish
Split the acorn squash vertically in two halves a drizzle a bit of oil onto the flesh side along with a bit of salt. Either place in your smoker or a grill set up for indirect heat using wood chips or roast in your oven at 400F until easily pierce-able with a knife (about 30 minutes and change). Allow the squash to cool, and scoop out the seeds. Scoop out the flesh of the squash using a spoon and reserve the squash.
Melt the butter in a large pot over low heat. Add the onion, celery and garlic and cook over low heat for a few minutes, until the onion becomes translucent. Add the reserved squash to the pot. Add the brandy, seasonings, sugar and stocks. Simmer for 30 minutes. Puree in a blender on the highest speed and pass through a chinois of fine mesh sieve. Check for seasoning and serve in a bowl with a dash of cream lightly stirred in to finish.
Check out Justin’s website! Click here.