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Three Chimneys Inn

Durham, New Hampshire

Specialty Recipe

Butternut Squash Bisque

Layne Thomas, Executive Chef

Ingredients:
2 pounds peeled and seeded butternut squash
5 cups chicken stock
1/2 cup brown sugar
Nutmeg to taste
Cinnamon to taste

Simmer squash with the chicken stock until the squash is very soft. Remove from heat and place into blender; on high speed, whip in the brown sugar, cinnamon, and nutmeg. An optional third step would be to add heavy whipping cream and roasted seeds at the end for garnish.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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