Butternut Squash and Tasso Bisque

Chef Patrick Mould shares his recipe for oven-roasted butternut squash and tasso bisque.

By LouisianaTravel.com Staff

 

Chef Patrick Mould is an expert on Louisiana's Cajun and Creole cooking, and he shares his know-how through cookbooks, culinary tours and classes, and his show, "Cooking Up A Good Life." Here, he shares his recipe for a delicious squash and tasso bisque.

Ingredients:

1 butternut squash, 2 lb. average
2 tablespoons olive oil
2 tablespoons butter
 ½ cup minced tasso
½ cup chopped onion
2 cups chicken broth
1 teaspoon nutmeg
1 teaspoon hot sauce
1 cup heavy cream

Directions:

  1. Pre-heat oven to 350 degrees. 
  2. Split butternut squash in half and scoop out seeds and discard.  Coat squash with olive oil, place on sheet pan and roast in oven for 1 hour and 15 minutes.  Allow to cool.
  3. Scoop out squash pulp from shell and discard shell.  Mash squash pulp until fluffy.
  4. Heat butter in a medium sauce pot, add tasso and onions and cook for 5 minutes over medium heat.  Add chicken broth, nutmeg, hot sauce and mashed squash.  Lower fire and simmer for 30 minutes covered, whisking occasionally.
  5. Stir in cream and simmer for 10 minutes uncovered.

 Yields: 4-6 servings

You can watch chef Mould creating this delicious bisque on our YouTube channel.

Interests: Culinary Trails | Culinary