On the Menu with Carboy: Butternut Squash Bisque

Butternut Squash Bisque

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INGREDIENTS

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1 carrot, chopped

4 yellow onions, chopped

2 roma tomatoes, chopped

3 stalks celery, chopped

1 stick butter

12 C vegetable stock

4 lbs butternut squash, peeled and chopped

2 potatoes, peeled and chopped

¼ C brandy

¼ C fresh sage leaves

4 C heavy cream

½ C dry sherry

1 tsp nutmeg

1 tsp allspice

2 Tbsp salt

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STEP 1

Sauté carrots, onions, celery, tomatoes in butter until tender.
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STEP 2

Add stock, squash, potatoes, sage and brandy.

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STEP 3

Simmer until squash and potatoes are very soft.

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STEP 4

Add remaining ingredients and mix until smooth.

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STEP 5

Strain through china cap strainer.

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STEP 6

When liquids boil, cover pan and simmer on stovetop for 1.5 hours until meat is tender.

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STEP 7

Remove oxtail from pan, strain cooking liquids.

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STEP 8

Garnish as desired.

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TO SERVE:

Enjoy with glass of 2023 Concordia Blanc