Winter Squash Bisque

Photo: R. Bromberg

This silky smooth soup will provide warm comfort after a winter outing.

Ingredients

1 small acorn squash (1 lb) 1 tablespoon butter 1 shallot, finely chopped 2 cups chicken stock Salt and pepper to taste ¼ cup heavy cream 1 sprig flat leaf parsley

Preparation

Cut squash into quarters, scoop out seeds, remove peel and cube flesh. Melt butter in heavy saucepan and sauté shallots until translucent. Add squash pieces and cook until very tender. Whip cream until frothy. Cool squash slightly and pass through a fine sieve and reheat. Adjust seasoning and mix in most of the cream. Serve in preheated bowls, top with a little frothy cream and parsley.