Roasted Butternut Squash Bisque and Crab

Submitted by Tom Caswell, Executive Chef, Cattail Creek Country Club, Glenwood, Md.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

For the Bisque:
Amt Ingredient
6 whole butternut squash, split lengthwise
1 cup butter
1 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
2 tsps. brown sugar
1 gallon vegetable stock
1 gallon chicken stock
1 pint heavy whipping cream
to taste salt
to taste white pepper
1 recipe crab ratatouille (see below)
(for garnish) fresh chive sprigs

Procedure:
• Mix together nutmeg, cinnamon and brown sugar. Spread on top of split butternut squash. Place squash in preheated, 400-degree oven; bake for 1 hour or until soft. Scrape out squash pulp and puree.
• Prepare a pale roux by melting the butter in a saucepan, adding the flour and stirring continuously over medium heat. Lower the flame and continue stirring until the roux bubbles; continue to simmer for about 5 to 8 minutes.
• Bring the whipping cream to a boil, then shut off. Combine the vegetable and chicken stocks and butternut squash puree. Bring mixture to a boil, then gradually add roux, mixing with a hand mixer. Once the mixture thickens to your liking, let it simmer for 20 minutes before adding the whipping cream and seasoning with salt and pepper. Strain before serving.
• Place 1 tablespoon of the crab ratatouille in each soup bowl; cover with butternut squash. Garnish with chive sprigs.

For the Crab Ratatouille:
Amt Ingredient
2 tbsp. diced shallots
1 tsp. minced garlic
1 medium diced yellow onion
1 cup diced zucchini
1 cup diced yellow squash
2 tbsp. tomato paste
6 sprigs fresh mint, chopped
1 lb. domestic jumbo lump crab meat
1/2 lb. unsalted butter, cubed
1 cup white wine (Pinot Grigio is a good one)
to taste kosher salt
to taste white pepper

Procedure:
• Saute shallots, garlic and onion in butter over low heat for 3 to 4 minutes. Add zucchini, yellow squash, tomato paste and white wine. Let simmer for 10 minutes.
• Season with fresh mint, salt and pepper. Fold in crab meat. Keep warm until ready to serve.
Yield: 2 1/2 quarts