Ingredients:
Soup
2 tablespoons olive oil
2 pounds butternut squash, halved lengthwise, seeds removed
1 small yellow onion, peeled and diced
1 medium Granny Smith apple, peeled, cored and diced
1 small turnip, peeled and diced
4 cups chicken broth (or vegetable broth)
1 cup cream
Kosher salt
Freshly ground black pepper
Freshly grated nutmeg
1 tablespoon maple syrup
Maple crema and spiced pecans
Maple Crema
2 tablespoons sour cream
2 tablespoons cream
2 teaspoons maple syrup
Kosher salt
Freshly ground black pepper
Spiced Pecans
1 cup pecans
1 tablespoon sugar
1 teaspoon Kosher salt
Black pepper
1 teaspoon allspice
1/4 teaspoon curry powder
1 tablespoon sugar
Glaze
1 tablespoon bourbon
1 teaspoon maple syrup
1 teaspoon vanilla
1 teaspoon brown sugar
1 tablespoon butter
Directions:
Soup
Rub 1 tablespoon olive oil over squash and place cut side down on sheet tray. Bake at 350 degrees for 40 minutes or until soft. Remove from oven and set aside to cool. Scoop out squash and discard skin. Heat a large pot over medium high heat. Place remaining olive oil in pot. Place onion, apple and turnip in and cook until soft, stirring occasionally (10-12 minutes). Add broth and the squash and simmer 10 minutes for flavors to blend. Add cream, salt, pepper, nutmeg and syrup, remove from heat. Carefully puree with immersion blender. Pour smooth bisque back into pot and taste for seasoning. May be prepared 1-2 days in advance and kept refrigerated. Warm bisque and ladle into 4 warm soup bowls. Top with maple crema and spiced pecans.
Maple Crema
Combine all ingredients in a small mixing bowl and refrigerate until needed.
Glaze
Dry roast pecans at 350 degrees for 5 minutes. Boil glaze to dissolve sugar and toss nuts in glaze. Toss in spice mix. Bake for 3-4 minutes on a Silpat. Remove from oven, sprinkle with sugar.
