Chef Phillip Hillenbrand
Bottega Cucina, www.bcucina.com, West Springfield, MA
- ½ butternut squash, peeled and diced
- 1½ cups water
- 1 cup heavy cream
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- Salt and pepper to taste
- Cinnamon stick for garnish
In a large saucepan, add the diced squash, pear and water. Bring to a simmer and cook until soft, about 10 minutes. Transfer the squash, pear and water to a blender. Add the cream, cinnamon, nutmeg, and salt and pepper and blend until smooth, about two minutes. Return mixture to pan and heat on low until ready to serve. Garnish with a cinnamon stick, or pinch of cinnamon. Serves 4.
Recommended wine/beer for Butternut and Pear Bisque:
Lageder Pinot Grigio “Benefizium Porer” [Alto Adige, Italy]
Chef Phil Hillenbrand and I went to Kindergarten together at Jackson Street School in Northampton, a long time ago, so it’s fun to collaborate with him in a new kind of sandbox!
Phil’s squash and pear soup is a wonderful autumn recipe that has a lovely combination of creamy texture and sweet flavors. Alois Lageder’s single-vineyard Pinot Grigio from the Benefizium Porer vineyard is ripe and full-bodied, made more in the Alsatian style than the Italian light white wine model. Alois makes this wine in both oak and stainless steel to give it the same sweet and creamy texture as our soup. What a match!
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