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Roasted butternut squash bisque

Erin Crobar

Executive chef, Finn & Porter

100 Madison Street, Missoula

Food for thought: Erin Crobar is a western Montana native who graduated from Whitefish High School and has worked in some of the best local kitchens. Now the executive chef at Finn & Porter, Erin provided a fresh fall soup recipe originally conceived by sous chef John Falch. This recipe makes 1 gallon.

What you'll need:

2 whole butternut squash

1 whole yellow onion

1 whole granny smith apple, peeled and cored

1/2 gallon chicken stock or base

3/4 cup roux

2 pints heavy cream

1 1/2 quarts coconut milk

1 1/2 cups pulpless orange juice

3 tablespoons honey

1 1/2 cups white wine

1/4 teaspoon cayenne pepper

1 teaspoon cumin

3/4 teaspoon ground coriander

3/4 teaspoon cinnamon

1 teaspoon curry powder

3/4 teaspoon nutmeg

Kosher salt to taste

Gingerbread cookies

How to make it:

Cut the butternut squash in half and de-seed. Wrap it first in plastic wrap, then with aluminum foil and lay in a roasting pan with water. Roast at 350 degrees for 1 hour.

While squash roasts, clean onions and apple. Add them to the pan for 40 minutes.

Boil the chicken stock. Add peeled, roasted squash, apples and onions. Simmer for 45 minutes, or until tender. While these simmer, make your roux.

Remove the pot from heat and, with a 1-quart measuring cup, add the chicken stock mixture to a blender with 1 cup of cream at a time. Puree well. Add pureed mixture back to pot. Add all ingredients except roux, and bring to a boil. Then add roux to thicken at the end. Add salt to taste. Let simmer for 30 minutes. Garnish with finely crushed gingersnap cookies.

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