Butternut Squash Bisque with Candied Pumpkin Seeds & Marshmallow Cream Recipe

Ingredients:

Butternut Squash Soup:

• 5 lb butternut squash
• 1½ tbsp salt
• ½ tbsp black pepper
• ½ tbsp vanilla extract
• 3 thyme sprigs
• 1 qt yellow onion, medium dice
• ½ lb butter
• 2 tbsp garlic
• 1 cup white wine
• 2 qt vegetable stock
• 2 cups heavy cream
• 1 tsp vanilla Eextract
• ¼ tsp cayenne pepper
• ½ cup maple syrup
• 1 tbsp soy sauce

Candied Pumpkin Seeds

• 1 qt pepitas
• ¾ cup white sugar
• ¼ tsp cayenne pepper
• 1 tbsp salt
• 1 egg white

Marshmallow Cream

• 2 cups heavy cream
• 12 large marshmallows
• ¼ cup white sugar
• 1 tsp vanilla extract

Method:

Butternut Squash Soup:

1. Peel, core and largely dice the butternut squash and weigh it out to 5 pounds. Toss with oil, salt, black pepper, thyme sprigs and vanilla extract.
2. Roast in 375° oven for 15 minutes. Rotate the pan and cook for an additional 15 minutes. In the meantime, sweat the onions in the butter until translucent. Add the garlic and cook until fragrant.
3. Add the white wine and reduce until the alcohol is cooked out.
4. Add the butternut squash and the vegetable stock and bring to a boil.
5. Reduce to a simmer and cook for 30 minutes.
6. Puree until extremely smooth, add the remaining ingredients and mix thoroughly. Season with salt and black pepper to taste.

Candied Pumpkin Seeds:

1. Whisk the egg white and water vigorously until the egg white begins to foam. Add the pepitas and mix thoroughly to coat. In a separate bowl, mix the sugar, cayenne and salt.
2. Add the dry mix to the pepitas and mix well to evenly distribute.
3. Bake in 350° oven for approximately 12 minutes.
4. Mix well and break apart. When cool enough to handle, break up into individual seeds.

Marshmallow Cream:

1. Heat the cream to just before boiling and add other ingredients. Whisk until marshmallows are melted.
2. Allow to cool completely before using.