Every Fall, our friend Jean can't wait to have BC's own version of Autumn Bisque. I've had it before and it really is quite good. Well, finally, the secret's out of the bag and dining services has shared their recipe. You may want to split this recipe in half since it makes one full gallon (there's a lot of hungry students on campus!).
3 1/2 lbs. peeled butternut squash
2 oz. flour} melt butter-add flour
2 oz. butter} cook 5 minutes
1 tsp. cinnamon
1 tsp. nutmeg
20 oz. light cream
Salt & Pepper to taste
6 oz. brown sugar
Cut the squash into uniform size pieces-cover with chicken broth-add sugar, cinnamon, and nutmeg. Bring to simmer. Cook until squash is soft. Whip in cooked flour and butter mixture. Cook 5 minutes. Add cream, salt and pepper. Puree if desired. Check seasonings.
Yields Approximately 1 gallon