Butternut Squash Bisque | Rouxbe Online Culinary School

Ingredients

• 1 1/2 tbsp olive oil
• 3 shallots, minced
• 1/4 cup sherry wine
• 2 1/2 cups butternut squash, peeled and steamed or boiled until fork–tender*
• 3 1/2 cups vegetable stock
• 2 tbsp maple syrup or molasses
• 3/4 tsp sea salt
• Toasted pumpkin seed oil to drizzle as garnish (optional)
• Fried sage leaves
• Roasted chestnuts, sliced