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Organic Scarlet Kabocha Squash Bisque with Creme Fraiche

Hershey Country Club Culinary Team, from Hershey Country Club

2 scarlet kabocha squash (appoximately 3 pounds each)
1 quart diced onion
1 quart diced carrot
1/2 quart diced celery
1/2 quart chopped leeks
1 gallon vegetable stock
1/2 gallon heavy cream
sea salt and fresh black pepper to taste

Organic Scarlet Kabocha Squash Bisque with Creme Fraiche

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With knife, cut slits into squash and roast at 300 degrees for 1 1/2 hours.

While roasting squash make a vegetable stock by covering onion, celery, carrots, leeks, peppercorns, and bay leaves with water. Simmer veg broth for 1 hour and strain.

Once squash are roasted remove skin and seeds.

Sautee onions, carrots, celery, and leeks until tender. Add squash, veggie stock, and heavy cream. Bring to a boil and simmer for 45 minutes.

Puree with an emersion blender until smooth. Strain through a china cap, reheat, and adjust seasoning.

For service, top with creme fraiche.


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