Kit Henshaw, co-owner and business manager of Harrison’s, is also a successful One on One client.  She has begun adapting some of Chef Harrison’s recipes for publication.

Roasted Butternut Squash Bisque

For perfect fall flavors — the mild sweetness of butternut squash is perfectly offset with savory garlic and vegetables.  Using some local cream helps to make it rich and velvety – but minimizing cream and using vegetable stock and roasted garlic helps to keep the fats and calories down.  This recipe has a lot of steps in it – and that’s what creates the complex and award-winning flavors.

1 large              Butternut Squash (locally grown if possible)

4 cloves           Garlic – medium size cloves

1 stick               Butter

1 cups               Flour

3 stalk              Celery – chopped

1 large              Onion –  chopped

2 small             Carrot – chopped

½ cup               Honey

¼ cup               Sugar

6 cups              Vegetable stock

1 cup                 Cream (Meyer Dairy is best)

1 cup                 Milk

to taste             Salt and White Pepper

  • Heat oven to 350 degrees
  • Prepare the squash:
    • first cut in half, peel, and remove seeds.  Slice long-ways into 2 inch flat pieces.
    • pre-oil grill then roast squash over a medium flame about 2-3 minutes each side.
    • roast squash in the oven at 350 for 15 minutes or until soft
    • process the prepared squash until smooth (food processor or blender)
  • Roast garlic cloves in oven at 350 degrees for about 20-25 minutes or until soft.  Garlic can be roasted in skin or peeled – but skin should be removed before putting in soup.
  • Prepare roux:  melt butter and slowly whisk in flour until thick and a little browned .  Hold for final step
  • Combine garlic, onion, celery, carrots in food processor and process until smooth.
  • Heat vegetable stock over medium high heat and add squash, stir to incorporate.  Add garlic/veggie mixture, stir to incorporate.
  • Add honey and sugar then season with approximately 1 teaspoon salt and 1 teaspoon pepper.
  • Bring to a simmer, reduce heat and slowly stir in cream and milk.  Bring to a simmer and stir in ¾ of prepared roux, stirring and simmering for 5 – 10 minutes, until soup has thickened.   Add additional roux only if needed.
  • Further blending makes this soup more velvety – a stick blender works best.
  • Add any additional salt and pepper as needed.
  • Makes about ¾ of a gallon – or 12-16 cups  of soup

Recipe by Harrison Schailey, Chef

Harrison’s Wine Grill & Catering

1221 East College Ave(in the Hilton Garden Inn)

State College,PA 16801   814-237-4422

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