Roasted Butternut Squash Bisque with Wild Mushrooms and Jumbo Lump Crabmeat


MAKES 12 SERVINGS

Courtesy of Chef Colt Patin, Crawfish Town USA, Henderson, and Louisiana Cookin’

okra image

  • 2 large butternut squash
  • 1/2 cup olive oil
  • 2 medium onions, diced small
  • 3 ribs celery, diced small
  • 1 red bell pepper, diced small
  • 9 cloves garlic, minced
  • 1/2 gallon Seafood Stock (recipe follows)
  • 2 bay leaves
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 6 ounces button mushrooms, thickly sliced
  • 6 ounces shiitake mushrooms, stems removed, thickly sliced
  • 3 large portobello mushrooms, stems removed, thickly sliced
  • 1 quart heavy cream
  • kosher salt, freshly ground black pepper,
  • and cayenne to taste
  • Blonde Roux (recipe follows), as needed
  • 1 pound jumbo lump Louisiana crabmeat, picked through for shells and cartilage

Preheat oven to 400°F.

Cut butternut squash in half and place flesh-side down on a baking sheet. Roast in oven until fork tender, 25 to 30 minutes. Once cooked, remove flesh and purée in food processor. Set aside.

Add olive oil to a medium sauce pot set over medium heat. Add onion, celery, and red bell pepper and sauté until tender, 8 to 10 minutes. Add garlic, butternut squash purée, and Seafood Stock. Bring to a simmer. Add bay leaf, thyme, oregano, and basil. Add mushrooms and cook until softened, 6 to 8 minutes.

Add cream and return to a simmer. Add salt, pepper, and cayenne. Add Blonde Roux, 1 tablespoon at a time, whisking to incorporate until desired thickness is achieved. Fold in crabmeat and cook until heated through, 4 to 5 minutes. Serve.

Seafood Stock

  • 1/2 pound Louisiana shrimp shells
  • 2 Louisiana gumbo crabs
  • 1 gallon water

Add all ingredients to a stock pot set over high heat. Bring to a boil. Reduce heat to medium-low and simmer for 45 minutes. Strain. Discard solids.

Blonde Roux

  • 2 tablespoons melted butter
  • 2 tablespoons all-purpose flour

Melt butter in a skillet, preferably cast iron, set over medium heat. Whisk in flour, blending thoroughly to incorporate.

By Robin (Flickr: Verse Shiitake) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By Robin (Flickr: Verse Shiitake) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)%5D, via Wikimedia Commons

Butternut squash. Image by Forest & Kim Starr via Wiki Commons

Butternut squash. Image by Forest & Kim Starr via Wiki Commons

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