Winter Squash Bisque

Photo: R. Bromberg
This silky smooth soup will provide warm comfort after a winter outing.
1 small acorn squash (1 lb)
1 tablespoon butter
1 shallot, finely chopped
2 cups chicken stock
Salt and pepper to taste
¼ cup heavy cream
1 sprig flat leaf parsley
  • Cut squash into quarters, scoop out seeds, remove peel and cube flesh.
  • Melt butter in heavy saucepan and sauté shallots until translucent.
  • Add squash pieces and cook until very tender.
  • Whip cream until frothy.
  • Cool squash slightly and pass through a fine sieve and reheat. Adjust seasoning and mix in most of the cream.
  • Serve in preheated bowls, top with a little frothy cream and parsley.