There’s nothing better than a hot cup of soup on a cold day.
Before your nose freezes off, gather the butternut squash and the stock pot for Firecreek chef Carlo deMarco’s secret bisque recipe.
Butternut Apple Cider Bisque
5 lbs. peeled and seeded butternut squash, cut into chunks
½ large Spanish onion
½ c. vegetable oil
8 c. apple cider (quantity will depend on size of your pot)
1 c. heavy cream (optional)
1 tsp. cinnamon
1 tsp. allspice
½ tsp. nutmeg
½ tsp. ground ginger
½ tsp. ground clove
Salt and pepper
1. In a large bowl, mix oil and spices, then toss in butternut squash.
2. Roast squash on a sheet pan at 325° until tender (about 45 minutes).
3. In a large pot, sweat onion until lightly caramelized (about 15 minutes).
4. Add squash to onion; add enough apple cider to cover.
5. Bring to a simmer and cook for about 30 minutes.
6. Puree mixture with an immersion blender and adjust the consistency to your taste with heavy cream.
7. Season with salt and pepper to taste.
8. Sit in front of the fire and warm your bones.
Don’t feel like making it yourself? Let Chef make you a bowl or two. Firecreek Restaurant + Bar, 20 East Lancaster Avenue, Downingtown (610-269-6000 or firecreek-restaurant.com).
Photo: Shannan O’Neill