Butternut Squash Bisque

• 3 tablespoons unsalted butter
• 1 medium size butternut squash, peeled and chopped into 1/2 in. cubes
• 1/2 cup thinly sliced fennel
• 1 teaspoon thinly sliced ginger
• 2 cloves garlic, peeled and smashed
• 1/4 cup all purpose flour
• 4 slices bacon
• 1/4 cup vermouth
• 2 tablespoons cognac
• 2/3 cup tomato juice
• 6 cups lobster stock, shrimp stock, clam stock or fish stock
• 1 pod star anise
• 6 pods green cardamon
• 1/2 cup tarragon leaves
• 1 tablespoon creme fraiche
• 1 tablespoon kosher salt
• 2 teaspoons lime juice
• 1/8 tablespoon cayenne pepper or to taste
• 1/4 cup roasted pumpkin seeds

1. 1. In a large saucepan set over medium heat, melt the butter until it foams. Add the squash, fennel, ginger and garlic and cook slowly until soft, about 15 minutes. Sprinkle in the flour and stir, then cook for 5 or 6 minutes to incorporate.
2. 2. Meanwhile, in a large pan set over medium-high heat. fry the bacon until crisp. Remove and drain over paper towels. Reserve.
3. 3. Add the vermouth and cognac to deglaze the pan and reduce the liquids until the pan is almost dry. Add the tomato juice and reduce it by half approximately 3 min. Add the stock, anise and cardamom and simmer until it has reduced by roughly half, about 30 min. When the bisque has reduced, remove from heat and stir in the tarragon. Cover and steep for 5 minutes. Whisk in the creme fraiche, then strain bisque through a fine meshed sieve or chinois.
4. 4. Season with salt, lime juice and cayenne. Serve immediately with a slice of crisp bacon over the top, and a sprinkle of pumpkin seeds.

unsalted butter, butternut squash, fennel, ginger, garlic, flour, bacon, cognac, tomato juice, lobster, anise, cardamon, tarragon leaves, creme fraiche, kosher salt, lime juice, cayenne pepper, pumpkin seeds

Taken from www.epicurious.com/recipes/member/views/butternut-squash-bisque-50156311 (may not work)