nordstrom's butternut squash bisque

awhile back, sister rebecca sent us this recipe.

she and her girls love it and order it all the time at nordstrom cafe.

one time, in san fran's nordie's, she begged the waiter for the recipe.

he sneaked into the kitchen and snagged it!

lucky us!

perfect for the season.

i'm totally due for a grocery run and a "follow-a-recipe" stint.

tonight's dinner was a mere concoction of frozen goods, and it's gettin' old.

anywho, i'm dyin' to try this and will report back.

now, if ya don't like how it turns out, return it, nordstrom style...

funny joke, huh?

(it looks like this makes a ton, for a restaurant, so you def want to half it!).

Nordstrom Roasted Butternut Squash Bisque

Ingredients (Yields 2 1/2 gallons)

10 lbs. Butternut Squash, cut in halves, seeds scooped out

2 Tbl Olive Oil

1 Tbl Kosher Salt and Black Pepper Mix

1/4 lb. Butter, unsalted

1-1/2 lbs Yellow Onions, diced 1/2"x1/2"

3/4 lbs. Carrots, peeled, diced 1/2"x1/2"

2-1/2 tsp Nutmeg

1 tsp. Cinnamon

1/4 c. Kosher Salt

1 tsp. freshly ground Black Pepper

1-1/2 gallon Water

5 oz. Chicken Base, Minor's low sodium, no MSG

2-1/2 cups Heavy Cream

1/2 c. Honey

1 Tbl Sriracha Sauce (optional...to make it hot)

Enjoy!

-Carefully Split squash in half. Using a spoon, remove seeds and pulp.

-Brush the flesh with olive oil and season w/ salt and pepper. Place flesh side up on a lined sheet tray w/ parchment paper and place in a preheated 350degree oven for 45-50 mins., or until the outer flesh is carmelized and a knife or fork can be easily inserted into the flesh. Remove from oven, place on a rack and allow to cool to the touch at room temperature.

-Using a spoon, scoop out the flesh of the squash and place in a bowl. Discard the outer skins.

-In a large stockpot or kettle, over medium high heat, melt the butter.

-Add onions, carrots, and saute over medium high heat for approximately 10-15 mins., or until the onions are slightly carmelized and the carrots are tender.

-Add nutmeg and cinnamon and continue to saute for an additional 2 minutes, or until fragrant.

-Add roasted butternut squash, water and chicken base. Stir to ensure that the bave dissolves in the liquid.

-Bring to a light boil, reduce heat to a simmer and cook for approx 40 minutes to defelop flavor.

-Buerre stick, constantly attended for approx 4 minutes, or until smooth and creamy. Slowly add cream in a stready stream as you puree w/ the buerre mixer until the cream is fully absorbed.

-Taste and adjust seasoning as needed

Can Garnish w/ Toasted Pumpkin Seeds and Marscapone Cheese