Roasted Squash Bisque
Executive Chef Frank Van Overbeeke, River Tavern
1 butternut squash
1 Spanish onion, peeled and finely chopped
2 quarts apple cider
1.5 teaspoon Chinese Five-Spice
1 pint heavy cream
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Cut squash in half lengthwise and scrape out the insides. Discard the seeds and lay cut sides down in a small roasting pan.
Add one quart of the apple cider to roasting pan and place in preheated oven. Cook until squash is soft.
Remove the squash from the pan and let cool, reserving the liquid.
When squash is cool enough to handle, peel the skin off and discard.
Place the cooked squash in a medium-size cooking pot with the reserved cooking liquid, add the remaining quart of apple cider, the onion, and the Chinese Five-Spice.
Cook ingredients over medium heat, stirring often until the onion is very soft. If the liquid gets too low, add water.
Place mixture in a food processor and puree, then push through a sieve back into the pot.
Add the heavy cream and slowly heat the soup to a simmer. Do not let the soup boil.
Add salt and pepper, to taste.