TALLAHASSEE, Fla. (WTXL) - This morning on Sunrise we learned how to make Butternut Squash Bisque with Chef Jon Douglas from the Tallahassee Museum's Trail Break Café.
Chef Douglas is a Tallahassee local, having graduated at Lincoln High School and Florida State University.
Since then, he has worked in the hospitality industry for 18 years and trained under Culinary Institute Master Chef Michelle Bennett and under the Brennan Family chef, Raymond Toups.
Chef Douglas showed us how to make a Butternut Squash Bisque; watch the video on the left to see him in action and you can find the full recipe below.
Butternut Squash Bisque:
1 Butternut squash, about 2 pounds
2 tablespoons peanut oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon finely minced jalapeno pepper
2 cups chicken stock
1/4 cup heavy cream
Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.