This recipe is the recipe used at one of my favorite Irish restaurants. A few years ago the chef was so kind as to share it. I now understand why he didn't mind sharing- I can never make it taste quite like they do! Nonetheless, this recipe will still make a really good bisque. I like to add a pinch of salt and a healthy shake of pepper to taste at the end to give it a bit more bite.
1 cud melted butter
1 cud flour
5 cud chicken stock
1/4 cup brown sugar
1/4 cup honey
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup half-n-half
5 cups Diced butternut squash
Melt 1 cup of butter.
Add 5 cups of diced butternut squash. Cook gently until squash is well broken down.
Mix in the flour to bind ingredients.Cook slowly for a few minutes.
Gradually add the chicken stock stirring constantly.
Stir to the boil.
Using a wire whisk stir in the brown sugar, honey, cinnamon and nutmeg, mixing well to combine all
Reduce heat and simmer for 45 minutes stirring frequently.
When soup is smooth, add 1 cup of half and half, adjust seasoning to taste.