Creekside Estate Winery

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Creekside News

Our Squash Soup Recipe Revealed!

Published: 2012-02-09 12:53:26

Numerous Icewine fans that visited Creekside during the Icewine Festival were treated to our resident Chef Mark Hand's now famous squash soup. We had so many requests for this recipe we decided to post it on our blog. So here at last is the soup you've all been craving: 

Chef Hand's Roasted Butternut Squash Bisque with Chestnut and Smoky Bacon Compote

Roasted Butternut Squash Bisque 

  • 1 Butternut Squash
  • 1/2 Onion
  • 1 tbsp fresh chopped thyme
  • 50 ml Honey
  • 25ml vegetable oil
  • salt and pepper
  • 250 g  Yukon Gold Potato
  • 3 litres Chicken or vegetable stock
  • 250ml 35% cream
Method: Peel squash and onion and roughly chop into 2 inch chunks. Season well with salt and black pepper and toss with honey and oil until coated and then roast at 375 degrees until squash is tender.  Do not to let the onions get too dark. Put the squash and onion mixture into a large pot and add the stock. Add the  roughly chopped potato and bring to a boil.  When the potato is cooked puree the entire mixture.  If the soup is too thick add more stock. Finish the soup by adding the cream and top with a tablespoon of the Compote. 

Chestnut and Smokey Bacon "Compote
  • 100gr double smoked bacon finely chopped
  • 1/2 onion finely chopped
  • 1 apple finely diced
  • 1 pear finely diced
  • 100ml chicken stock
  • 12 chestnuts roasted, peeled and chopped
  • Fresh thyme, salt and pepper to taste
Method: Sautee onion and bacon together until onion is golden. Add all other ingredients and cook for 15 minutes on high heat until liquid is all gone. Serve one tablespoon in each bowl of soup. 

Bon Appetite! 

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