2 tbsp. Butter
½ Onion, chopped
2lbs peeled & cubed Butternut Squash
2 cups Chicken or Vegetable Stock
2 tbsp. Maple Syrup
Salt & Pepper to taste
1. Saute onions in butter until transparent and soft.
2. Add squash and stock.
3. Cover pan and bring to the boil. Simmer until the squash is tender.
4. Puree in a processor and add maple syrup and season to taste.
5. Add more stock (or cream) to adjust the consistency of your bisque if needed.
Head Chef Chris Vincent
Echo Lake Inn