Fall Squash Bisque

Full Recipe

Yields: 28 qts

• 3 large heads Fennel
• 8 large Carrots
• 1 head of Celery
• 2 Spanish Onions
• 20 Cloves of Garlic

Rough chop all and caramelize in heavy bottom stock pot, should take about 45 minutes, over medium heat.

Add all of the following and cook until the beans are very tender, should take about 2 hours.

• 4 qts of Roasted Butternut Squash Puree, about 12 squashes
• 20 qts Water
• 5 tbls Poultry Herbs (Marjoram, Parsley, Thyme, Rosemary, and Sage)
• 12 cups Dried Navy Beans

Puree in small batches in blender or with immersion blender. Adjust seasoning with salt and pepper, will take a large amount of salt to season.

Kosher Salt and Ground Black Pepper To Taste (About 3/4 cup of kosher salt and ¼ cup of Black Pepper)

Quarter Recipe

Yields: 7 qts

• 1 large head Fennel
• 2 large Carrots
• 5 Ribs of Celery
• 1 Small Spanish Onion
• 5 Cloves of Garlic

Rough chop all and caramelize in heavy bottom stock pot, should take about 45 minutes, over medium heat.

Add all of the following and cook until the beans are very tender, should take about 2 hours.

• 1 qts of Roasted Butternut Squash Puree. About 3 large squashes halved, seeded and roasted (Flesh side down)and then cleaned of their skins.
• 5 qts Water or Veggie Stock (Chicken Stock in Non-Vegetarian)
• 1 tbls Poultry Herbs (Marjoram, Parsley, Thyme, Rosemary, and Sage)
• 3 cups Dried Navy Beans

Puree in small batches in blender or with immersion blender. Adjust seasoning with salt and pepper, will take a large amount of salt to season.

Kosher Salt and Ground Black Pepper To Taste (About 6 tbsp Kosher Salt and 1 tbls Black Pepper)