Chef Tyler, from the Glenlaurel Culinary Team, shared one of his favorite fall recipes and we cannot wait to try it! The croutons are simply one of the best touches for this recipe. It screams fall!

Butternut Bisque

INGREDIENTS

2 butternut squash (peeled and diced)

2 quarts of chicken stock

1 quart of heavy cream

2 medium red onions (diced small)

2 carrots (roughly chopped)

4 ribs of celery (roughly chopped) 

3 tablespoons chopped fresh garlic

1/4 -1/2 cups Ohio maple syrup 

1 cup white wine

1 tablespoon each: cinnamon, sage, chicken bouillon 

1 teaspoon each: nutmeg, ginger, allspice, vanilla, clove

2 sprigs of fresh rosemary

4 sprigs of fresh thyme

Butter, as needed

4-5 tablespoons olive oil or neutral flavored oil 

Salt and pepper to taste

Preheat oven to 425 F. In a bowl, toss the butternut squash in oil to lightly coat. Season with salt and pepper. Place on a parchment lined sheet pan and bake, stirring occasionally until golden brown and beginning to char, about 30-45 minutes. Once charring starts to appear, remove it from the oven.

Prepare herbs and liquids and set aside. In a large stock pot over medium-high heat, add butter and prepared butternut squash, vegetables, and garlic, and sauté until onion is almost translucent. Add seasonings and herbs and toast at least 30 seconds, stirring constantly. Add white wine, and allow to reduce by half; then add all other liquids. Bring to a boil, then reduce to a simmer. Remove from heat and blend until smooth; strain through a mesh strainer. Return liquid to pot and reduce liquid by a quarter. Serve with creme fraiche and crunchy croutons. Yields 6-8 servings

Brown Sugar Rye Croutons

INGREDIENTS

5-6 slices marble rye or any non-seeded rye bread

3-4 Tablespoons melted butter

¼ cup brown sugar 

Preheat oven to 350 degrees. Cut bread into croutons, and place in a mixing bowl.  Add melted butter and lightly hand toss to thoroughly coat the croutons. Sprinkle with brown sugar and again toss to thoroughly coat.  Place on a parchment lined baking sheet and bake about 10-15 minutes or until golden brown, stirring continually as they burn easy. Croutons will crisp once removed from oven.