Recipe: Butternut Squash Bisque

Chef Russell Miller adds a Michigan touch to the cold-weather favorite


Published:

 

RUSSELL MILLER chef de cuisine at TRIA — An American Brasserie at The Henry Hotel (formerly the Ritz-Carlton, Dearborn), is new to the metro Detroit culinary scene. He honed his skills in northern Michigan, where he served as executive chef at The Inn at Bay Harbor and sous-chef at Latitude. Miller loves to use the freshest produce available from local farms including, of course, Michigan-grown butternut squash.

photograph by joe vaughn

 

Butternut Squash Bisque

(Serves 4-5)

3 butternut squash, peeled and seeds removed
Salt and pepper
3 tablespoons butter
2 tablespoons garlic, minced
1 small white onion, diced
1 carrot, peeled and finely diced
1 celery stalk, finely diced
1/2 chipotle pepper in adobe sauce
1 cup white wine
3 quarts chicken stock
1 quart heavy cream (see note below)
1/2 cup honey
1/2 cup brown sugar

 

Preheat oven to 375.

Peel and seed the butternut squash and do a rough chop. Toss in a bowl with butter, salt, and pepper. Place in oven on a baking sheet and roast 20 minutes. In a medium-to-large stockpot over medium heat, put in 3 tablespoons butter and all vegetables (except chipotle). Cook 4 minutes. Add chipotle pepper and cook another 2 minutes.

Add white wine and chicken stock and simmer 10 minutes. Add butternut squash and heavy cream and simmer 20 minutes to reduce by one-third. Remove from heat and purée mixture in a blender until smooth. Pour into a large mixing bowl.

Add brown sugar and honey to puréed mixture and whisk until smooth. Add salt and pepper to taste.

Garnish with honey, crème fraîche, and cilantro.

Note: You may use half heavy cream and half milk to reduce fat and calories, but some cream is necessary for the body of the bisque.

 


If you enjoy the monthly content in Hour Detroit, "Like" us on Facebook and/or follow us on Twitter for more frequent updates.

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Shared Plates: September 2018 Winner

Recipe: Harsen's Island Veggie Sandwich

Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney

Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel

Cherry List

In Michigan, life is a bowl of cherries. Following is a collection of miscellany about our colorful crop.

Rocker Recipes

Metro musicians create a rhythmic balance between the kitchen and the stage

Flour Power

The French use the word “terroir” in describing how regional factors, including soil, give a wine its personality. Here in metro Detroit, can our palates discern a home-grown familiarity that tastes of the American Midwest?
Edit Module
Edit ModuleShow Tags

Most Popular

  1. An Animated Life
    As Rob Paulsen prepares to publish his memoir, the Hollywood veteran and voice behind some of the...
  2. An Hour With ... Teddy Dorsette III
    President, Detroit Black Deaf Advocates
  3. State of the Arts
  4. Gold Standard
    Tucked into an industrial strip in Ann Arbor, a new restaurant offers French fare
  5. A New Noodle Shop on the Block
    Midtown Detroit welcomes Urban Ramen
  6. Drink Beer, Do Good
    Local breweries and pubs jump on the charity bandwagon
  7. Recipe: Roast Boneless Pork Loin With Tart Cherry Chutney
    Executive chef at Ford’s Garage, Darin Thompson’s boneless pork loin marvel
  8. Business Class
    Trim suits, creative layers, and crisp white shirts - Fall's wardrobe essentials are fitting for...
  9. In Tune
    Influenced by its storied past, Willis Show Bar sets the tone for a nostalgic sound
  10. 13th Annual Best of Detroit Party
    On June 29, Hour Detroit brought the Best of Detroit issue to life at the 13th annual Best of...