The Lush Chef

Libations used: 1/2 cup cognac
Libations left over: None, sip on some cognac after dinner...
I absolutely love making soups in the winter, and pretty much prepare one every week or two.  They're perfect for those cold days and I tend to pack my freezer with little containers of soup to get me through the busy days.  I have a Butternut Squash Soup recipe that I usually make, but there's no liquor in it, so why would I post it here?  I had saved a recipe from Tasting Table that was sent out last fall for a Spiced Hubbard Squash Bisque that has some cognac and plenty of winter spices that remind me of Christmas.  If you're looking for a healthy soup, then stop reading now.  I mean, it's bisque and French...so be prepared to use tons of butter, milk and creme fraiche.  If you're looking for something hot, rich and comforting for the holidays, then keep reading.  I couldn't find any Hubbard squash at the market and stores, so opted for Butternut instead.  It's a little labor intensive because you have to roast the squash first and deal with a blender twice, but it's worth it if you have time on your hands to prepare a special meal for Christmas Eve or Day.

Spiced Squash Bisque - serves 8
Ingredients for the Bisque:

• 2 sticks unsalted butter
• One 5 lb squash, cut in half with seeds removed
• 4 Tbs olive oil, divided
• Salt & freshly ground white pepper
• 1 medium yellow onion, chopped
• 3 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1/2 cup of cognac (I used Remy Martin)
• 2 cups milk
• 2 Tbs cinnamon
• 2 Tbs nutmeg
• 1 tsp ground cloves
• 8 cups vegetable stock

Ingredients for the Nutmeg Creme Fraiche:

• 1 cup creme fraiche
• 1 Tbs nutmeg
• 1 Tbs cinnamon
• 1 Tbs fresh chives, finely chopped
• Salt & freshly ground white pepper

To make the Bisque:
- Preheat oven to 375.
- In a small saucepan over medium heat, warm the butter until it has melted and begun to brown (about 5-7 minutes).
- Remove from heat and set aside.
- Place the squash halves on a sheet pan and drizzle with 2 Tbs of the olive oil.
- Season with salt and white pepper.
- Roast in the oven for 60-80 minutes, or until the squash is fork tender. Scoop out the flesh and discard skins, when cooled.
- Puree the squash in a blender or pass through a food mill and set aside.
- In a large pot or Dutch oven over medium heat, add the remaining 2 Tbs of olive oil, onion, garlic and thyme, and cook until the onions are translucent (about 5 minutes).
- Add the cognac and cook until the liquid is reduced by half (about 6-8 minutes).
- Add the squash and mix well.
- Add the milk, brown butter, cinnamon, nutmeg and cloves and reduce the heat to low.
- Cook for 30 minutes, stirring every few minutes.
- Add the vegetable stock and bring the bisque to a simmer.
- Carefully transfer the bisque to a blender and puree.
- Add the bisque back to the pot over low heat, and season with salt and pepper.

To make the Nutmeg Creme Fraiche:
- In a small bowl, add the creme fraiche, nutmeg, cinnamon, chives, salt and white pepper and thoroughly combine.

- Divide the bisque into bowls and garnish with a dollop of the nutmeg creme fraiche and a few chopped pieces of chives.