Butternut Squash & Pear Bisque
Recipe Courtesy of Gather Café by Stewart Cellars and Chef Sarah Heller
Note from the Chef:
Often this soup is a melding of different root vegetables, squashes and pumpkin trim left from other projects in the kitchen. The bulb part of the butternut, the larger end of parsnips, some extra celery root and the trim from a perfectly diced poached pear. Add in just the right amount of brown butter and pumpkin pie spice and it is the epitome of fall in a bowl. This version of the recipe simplifies the ingredients by using only butternut squash and some pear for sweetness but feel free to be creative!
Serves 6 // Ingredients:
2 whole butternut squash, peeled & cut into 1 inch chunks
2 whole ripe pears (Bosc, Bartlett or Comice–are all great)
1 shallot, small diced
1-inch piece of fresh ginger, peeled and finely diced
1 clove garlic
2 cups milk, whole or 2%
½ cup slightly browned butter
olive oil, salt & pepper
pumpkin pie spice
Heat a medium-large soup or stock pot over medium heat. Add 4 tablespoons olive oil, shallot, ginger, and garlic. Sauté until translucent. Add butternut and/or any other pumpkins and root vegetables at this time. Stir every couple minutes until squash start to brown, about 10 minutes. Once you have accomplished this, add your milk, browned butter, pear, and pumpkin pie spice. If your vegetables are not fully covered in liquid add enough water to cover. Simmer on low heat for 25 minutes. Once all vegetables are tender and falling apart you can blend your soup. Blend half at a time in a blender on high until smooth. Season with salt and pepper as needed. I like to add a little red wine vinegar to add a little acid as well. Garnish with a spoonful of crème fraiche, some toasted brioche crumbs, crushed hazelnuts, and olive oil.
About Chef Sarah Heller
Sarah Heller began developing her culinary prowess early in her teenage years, studying Culinary Arts at a technical high school in Connecticut, where she grew up. She continued her education at Johnson & Wales University in Providence, Rhode Island, where she earned a Bachelor of Science in Culinary Arts, then moved to Boston to work at Spire with Chef Gabrial Frasca. After a brief visit to Napa in 2004, Sarah relocated to California after accepting an opportunity to work with Thomas Keller at his world renowned, Michelin-starred Bouchon Bistro. Within one year, she became Bouchonʼs first female Sous Chef. Sarah went on to train in the dining room at Cindy’s Backstreet Kitchen for Cindy Pawlcyn and returned to the kitchen with Chef Christopher Kostow at the three Michelin-starred Restaurant at Meadowood.
About Stewart Cellars
Founded in 2000, Stewart Cellars is the collaborative project of founder Michael Stewart, his son James Stewart, daughter Caroline Stewart Guthrie, and son-in-law Blair Guthrie. Together, the family oversees all aspects of the winery’s operations: James, an artist who left behind a burgeoning career in television and music for hands-on work in sales, marketing and distribution; Caroline, who leads the day to day operations along with each wine’s development; and Blair, the winemaker who works closely alongside acclaimed consulting winemaker Paul Hobbs to capture the singular site signatures of Stewart’s premier vineyard sources. Stewart Cellars produces five wines including their flagship NOMAD Beckstoffer Las Piedras Cabernet Sauvignon, Stewart Sonoma Mountain Chardonnay, Stewart Sonoma Coast Pinot Noir, Stewart Napa Valley Merlot, and the Stewart Napa Valley Cabernet Sauvignon. Their new tasting room is located at 6752 Washington Street, Yountville, CA. For more information, please visit stewartcellars.com, on Facebook, Twitter and Instagram, @StewartCellars.
