Justamere Tree Farm’s Butternut Bisque

Justamere Tree Farm

  • 4 tablespoons butter
  • 4 cups pared and seeded butternut squash
  • squash cut into 1-inch cubes
  • 2 medium carrots, chopped
  • 1 medium leek, white and pale green parts only, coarsely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 cup dry white wine such as Chardonnay
  • 2 cups half-and-half
  • 1⁄ 2 cup Justamere pure maple syrup (dark amber Grade A or Grade B)
  •  few gratings fresh nutmeg
  • salt and freshly ground pepper, to taste

Heat butter in a large pot over medium heat. Add squash, carrots, and leek, cook, stirring often, until the leek is wilted (about 5 minutes). Add garlic and bay leaf and cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in wine and bring to a boil over high heat. Cook, uncovered, until wine is almost completely evaporated (about 10 minutes). Stir in 4 cups of water and return to boil. Reduce the heat to medium low and simmer until squash is very tender (about 30 minutes).

In batches, purée soup in a food processor or blender. Return to pot. Stir in half-and-half, maple syrup and nutmeg. Cook over low heat, stirring constantly, just until soup is piping hot. Season with the salt and pepper. Serve hot.