Roasted Squash Bisque

With Sean Demers

Technically bisque refers to a creamy seafood soup that originated on the coast of France. Some think the word originates from the Bay of Biscay. Another possibility is the French word for “twice cooked” – “bis cuites.”

Whatever the origin of the word bisque, it is common to make vegetarian versions of bisque such as tomato, mushroom and red pepper or this alternative, Roasted Squash Bisque. Some refer to these versions as creamy soups instead of bisque, but whatever you call them they are certainly delicious and well worth making.

Sean Demers of Keon’s Bistro makes his variety of Roasted Butternut Squash Bisque by first roasting the seasoned squash in the oven until soft. Then he adds the squash into a saucepan and brings to a boil after adding some seasonings, chicken stock and heavy cream.

After boiling for a short period, he blends it together in a typical blender and serves warm. Garnish with some chopped up chives and parsley.

This video was filmed in the Kitchen Showroom at Baron's Major Brands Appliances, Salem, NH. You can obtain more information at their web site; www.baronsmajorbrands.com.

Ingredients

1 pound butternut squash
1 quart chicken stock
1 pint bheavy cream
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
Kosher salt, to taste
Black pepper, freshly ground, to taste

Instructions

1. Cut the squash in half, lengthwise and remove the seeds. Place cut side down on an oiled cookie sheet and place in a 375 degree F. oven. Roast the squash until soft. Scoop out the flesh from the skin.
2. Combine the squash, chicken stock and heavy cream in a 6 quart stock pot and bring to a boil. Simmer for 30 minutes until the soup has thickened to a medium consistency.
3. Add the spices and simmer an additional 20 minutes over low heat.

Season with salt and pepper as needed.

Recipe courtesy of Sean Demers, Keon’s Bistro, 2011.

Sean has worked in restaurants for 13 years and has developed his skills through hands on experience, reading books, and learning from his mentors.
Sean started his career at age 13 at the Belly Buster Diner in Lowell where he worked for four years. He began as a dishwasher and soon took on prep cook and line cook duties. In the years following, Sean went on to work as a line cook at Chili?s and Cobblestones in Lowell. At age 19 he was hired in his first sous chef?s position at Jazz Wine in Tyngsboro where he worked for three years.
In 2006, at age 22, Sean was hired as a sous chef at Keon?s 105 Bistro in Haverhill, Massachusetts and after only two years, he was promoted to the executive chef position. While in his first year as the chef of Keon?s, the restaurant was awarded the RAMAE?s awards by the Massachusetts Retail Association. The following year ?Keon?s Kitchen? was published featuring some of Sean?s best recipes.
Sean has been featured on Fox news ?Zip Trip?, ?Phantom Gourmet? and Billy Costa?s ?T.V Diner?. He has done cooking segments for the local cable channels and is a feature chef each year at Hampton Beach?s seafood festival.
Sean creativity is demonstrated each month at Keon?s monthly wine dinners. The dinners feature 5 courses paired with 5 pairings of wines. These dinners have been consecutively selling out for years.
Age 26, he lives in Haverhill, Massachusetts.