Pumpkin Bisque

  • 1 lb Butternut Squash, Peeled And Diced
  • ½ Cup Carrots, Peeled And Cut Into A Medium Dice
  • 1/2 Cup Onions, Peeled And Cut Into A Medium Dice
  • ½ Cup Celery, Cut Into A Medium Dice
  • ¼ Cup Apples, Peeled, Cored, And Cut Into A Medium Dice
  • 1 Banana, Peeled And Cut Into A Medium Dice
  • ½ Cup Butter, Cut Into Small Pieces
  • 1 Cup White Wine
  • 1 TB Sage
  • 1 TB Thyme
  • 2 Qts Veg Stock
  • 2 TB Olive Oil

In a large sauce pot over medium heat, add the olive oil and squash, carrots, onion, celery, apples, and banana. Cook for 3 minutes. Add the butter and allow it to brown, about 2 minutes. Add the thyme and sage. Deglaze the pot with white wine and simmer until the wine is reduced by half. Add the vegetable stock and increase heat until it comes to a boil. Reduce heat to a simmer and cook for 20 minutes. After 20 minutes, pour the mixture into a blender, working in batches if necessary, and puree until smooth. Season with salt and pepper to taste.