Ingredients
- ½ cup Magical Butter
- 2 tablespoons Extra Virgin Olive Oil
- 2 Whole Butternut Squash (peel and chop up as is or roast over fire 1st then scoop squash into soup for 2nd stage)
- 1 quart Heavy Cream
- 2 quarts College Inn Chicken Stock
- 1 tablespoon plus 1 teaspoon Cinnamon
- 1 tablespoon Ginger Juice squeezed
- ¼ cup Dates pitted
- ¼ cup Tamarind Paste
- 2 tablespoons Chicken Bouillon
- ¼ cup Honey
- 1 tablespoon Salt
- 2 teaspoon Black Pepper
- Pinch of Nutmeg
- 2 tablespoons Tapioca Maltodextrin
- 1 cup Walnuts
- Pinch of Cinnamon
- 1 tablespoon Magical Butter
- ¼ cup Honey
- Pinch of Salt
Directions
Butternut Squash Bisque
- Put all ingredients (except for walnuts) into a large pot with a lid.
- Bake in the oven (covered) for 3 hours on 285º degrees Fahrenheit bake for an additional 1 hour without lid.
- Stir every hour or two and salt to taste.
- Add water by the cup if soup becomes too thick or salt level needs adjusting.
- Allow time to cool then run through a high-speed blender in order to puree all the ingredients. Return soup to oven to keep warm.
- When the soup is ready candy the walnuts in a small pan on low heat and garnish.
Candied Walnut Garnish
- On medium-low heat toss walnuts with ¼ cup honey pinch of salt pinch of cinnamon and 1 tablespoon of butter in a small pan. Allow time to cool and place on top of butternut squash soup.
- Heat for 5 minutes while stirring constantly to avoid burning. Stir until walnuts are coated in melted sugar.
- Remove from heat and allow time to cool before placing on top of your Butternut Squash Bisque. Serve and enjoy!
