Ingredients
3 or 4 large butternut squash peeled and washed
½ cup of dried cranberries 1 cup and 3 tablespoons of butter (plant butter may be substituted)
½ cup of diced shallots
A few sprigs of thyme (to preference)
Salt and pepper (to taste)
4 quarts chicken or vegetable stock
2 cups of reserved water
2 cups heavy cream
1 cup of pumpkin seeds
½ cup of fresh cranberries (for garnish)
Place butternut squash and ¼ cup of dried cranberries in 5 cups of water in a pot. Turn to high heat until it starts to boil. Then turn the temperature down to medium low. Boil until tender and then drain into a bowl to reserve the liquid. Once tender, mash the squash and cranberry with ½ cup of butter (plant butter may be substituted), salt and pepper to taste. In a Dutch oven, melt 2 tbsp of butter. Add shallots, cranberries, and fresh thyme (don’t forget to take it off the branch) until shallots are translucent. Add the squash and cranberry mixture to the Dutch oven along with the reserved squash water, chicken/vegetable stock, and ½ cup of butter until butter is melted. *Add heavy cream (add more of the reserved water, or can if needed to obtain the desired consistency). In a small fry pan sauté pumpkin seeds in 1 tbsp of butter until slightly toasted. Put bisque in bowls and garnish with a few sautéed pumpkin seeds and 2 or 3 fresh cranberries.
A few modifications from the author: *When I had added the stock, I reduced the pot by cooking it longer and evaporating the water to condense the flavor. Additionally, I tied a few sprigs of Thyme together and left them in the mix while reducing. I pulled them out before serving. It all depends if you have the… Thyme.
Kutâputush (Thank You) so much to Sherry Pocknett for the recipe and Wanda Hopkins for translating. •
