APPLE BUTTERNUT BISQUE
BY CHEF KEVIN COTTLE
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: (Serves 4)
| 2gal | Chicken stock |
| 1ea | Sweet onion julienne (large) |
| 10lbs | Butternut squash (peeled weight) |
| 6ea | Pan peeled/cored and sliced granny smith apples |
| 2oz | Applejack liquor |
| 1tsp | Cumin |
| 1T | Cinnamon |
| to taste | Salt and white pepper |
PROCEDURE:
- Oil, salt, and pepper the squash. Roast for about 35-45 minutes, just trying to lightly caramelize the outside of the squash while cooking it through slightly. Sauté off the onions, then add the apples; add the spice when the cartelization is complete. Quickly flambe with the apple jack. Add stock and squash, bring to a boil, then reduce heat to a simmer and cook for about 2 1/2 to 3 hours.
Happy cooking!!!
Chef Kevin
