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
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.