Cape Abilities Farm Buttercup Bisque from Chef Fizell of The Regatta

Ingredients

2 buttercup squash, peeled
4 tablespoons unsalted butter
Salt and pepper
2 tablespoons brown sugar
Nutmeg, cinnamon
1 onion, chopped
6 cups Vegetable stock
1 cup heavy cream

Directions

Cut squash in quarters, remove the seeds and place on baking pan. Sprinkle with half the butter, cinnamon, nutmeg, salt, pepper and brown sugar. Bake covered for 1 hour or until the squash is tender. In large pot melt remaining butter.

Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until onions are tender. Transfer squash mixture to a blender and puree. Return blended squash to pot. Stir in heavy cream, bring to a simmer and check seasoning. Serve

This is a wonderful recipe for fall and winter and adds a festive touch to holiday meals. Buttercup is a sweet, flavorful squash.