Charles Brown from Frankie Rowland’s Kitchen joins Natalie and Brittany in the Daytime Kitchen to make roasted butternut squash bisque.
Here’s the recipe:
1 butternut squash- diced roasted with cinnamon, nutmeg, brown sugar, and salt and pepper
2 garlic cloves
1 large shallot
2-3 fresh sage leaves (optional)
1 stick of salted butter
1/2 cup flour
1/4 cup rum
3 cups of veggie stock
6 cups of heavy cream
In a bowl add the diced squash and seasonings to taste. Roast on broil in the oven or fire roast until the squash is tender.
In a stockpot sauté the squash, garlic, shallots, and sage in butter. Deglaze with rum and add the flour. Mix extremely well until all the flour is incorporated then add the veggie stock. Stir often until the sauce starts to thicken. Add the cream a cup at a time until the sauce has thickened to desired consistency, you may want more or less cream than called for. Once it is the desired consistency blend with a submersion blender or a countertop blender will work. Once blended. Strain and serve. 4 servings