Butternut Squash & Cider Bisque

Edible Wow Magazine to host a cooking demonstration 11 a.m. - noon Feb. 28 at the Oakland County Market on 2350 Pontiac Lake Road in Waterford Township

Chef John Sumerville of The Lark in West Bloomfield shares his recipe for a unique soup made with ingredients found at farmer markets during the Fall/Winter seasons

Butternut squash & cider bisque with candied chestnuts & maple creme fraiche

Butternut Squash Bisque:

2 butternut squash peeled and cut into 1/2'' pieces
(Be sure to wash the squashes and save all squash peelings. Save all seeds and roast.)
2 onions peeled & chopped
2 celery stalks, sliced
3/4c apple cider
2qt squash stock (see below)
1qt guernsey farms heavy cream
Coarse sea salt
White pepper, freshly ground
2T canola oil

Place squash trimmings in large sauce pot
Cover with 1/2 gallon of water
Bring to a boil, then reduce heat and simmer for 20 minutes. Strain
In large sauce pot, heat the oil over medium heat
Add onions, celery & squash pieces
Continue to cook until squash starts to become somewhat mushy (about 15 min.)
Add cider & cook until incorporated
Add strained squash stock and bring to a boil reducing slightly
Add cream and boil lightly
Season liberally with salt & pepper
Process and strain in batches using a high speed blending & a chinois

Candied Chestnuts

1 bag peeled chestnuts
1c sugar
1/4 cup butter
2c water
Maple syrup, optional

Combine ingredients in a small sauce pot
Bring to boil
Cook until chestnuts are soft & begin to fall apart
Reserve chestnuts and continue to reduce the liquid until it becomes syrupy
Pour over chestnuts, adding a little maple syrup if needed

Maple Creme Fraiche

2T maple syrup
1/4c creme fraiche (sub sour cream)
Place in a squirt bottle & garnish soup