2 Whole Butternut Squash (peel and chop up as is or roast over fire 1st then scoop squash into soup for 2nd stage)
1 quart Heavy Cream
2 quarts College Inn Chicken Stock
1 tablespoon plus 1 teaspoon Cinnamon
1 tablespoon Ginger Juice squeezed
¼ cup Dates pitted
¼ cup Tamarind Paste
2 tablespoons Chicken Bouillon
¼ cup Honey
1 tablespoon Salt
2 teaspoon Black Pepper
Pinch of Nutmeg
2 tablespoons Tapioca Maltodextrin
1 cup Walnuts
Pinch of Cinnamon
1 tablespoon Magical Butter
¼ cup Honey
Pinch of Salt
Directions
Butternut Squash Bisque
Put all ingredients (except for walnuts) into a large pot with a lid.
Bake in the oven (covered) for 3 hours on 285º degrees Fahrenheit bake for an additional 1 hour without lid.
Stir every hour or two and salt to taste.
Add water by the cup if soup becomes too thick or salt level needs adjusting.
Allow time to cool then run through a high-speed blender in order to puree all the ingredients. Return soup to oven to keep warm.
When the soup is ready candy the walnuts in a small pan on low heat and garnish.
Candied Walnut Garnish
On medium-low heat toss walnuts with ¼ cup honey pinch of salt pinch of cinnamon and 1 tablespoon of butter in a small pan. Allow time to cool and place on top of butternut squash soup.
Heat for 5 minutes while stirring constantly to avoid burning. Stir until walnuts are coated in melted sugar.
Remove from heat and allow time to cool before placing on top of your Butternut Squash Bisque. Serve and enjoy!
