Updated: 09/25/2018 4:29 PM | Print Story |  Email

Smoked Acorn Squash Bisque

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

 

Steps: 

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