1075 California Street San Francisco, CA 94108 415 474-5400 Huntington Hotel Website

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ROASTED BUTTERNUT SQUASH APPLE BISQUE Yield: 1 generous gallon 1/8 cup light brown sugar, loosely packed 1/8 cup softened unsalted butter 2 tablespoons chopped fresh sage 1 teaspoons chopped garlic 2 tablespoons cooking oil 2 cups chopped yellow onion (1 large onion) ½ cup chopped fennel bulb (optional) 2 teaspoons grated fresh ginger 1 ½ teaspoons ground cinnamon ¼ teaspoons freshly grated nutmeg 2 butternut squash, peeled, seeded and chopped into small pieces 2 cups peeled, chopped parsnips (2 large parsnips) 2 cups Granny Smith apples, peeled and cored (3 apples) ½ cup Calvados or brandy 1 tablespoons salt ½ teaspoons white pepper 2 ½ quarts chicken stock 1 ½ to 2 cups heavy cream (optional) Preheat oven to 400 degrees: In a baking dish, combine the squash, apples, fennel, brown sugar, spices and butter. Mix well. Roast 35-45 minutes or until slightly caramelized and soft. Meanwhile: In an 8-quart saucepan, heat the oil and sauté the onion, ginger, garlic and sage over low heat for 10 minutes. Add the parsnips, Calvados, roasted squash and chicken stock. Season with salt and pepper. Bring to a boil and continue cooking for about 45 minutes longer. Let soup cool for 20 minutes before blending. Puree soup in blender until very smooth. Re-adjust seasoning if needed for more salt, pepper and brown sugar. Add heavy cream if desired. If cream is added, bring soup back to a boil and then serve. Cinnamon cream (for 6 servings): 1/2 cup heavy cream 1/8 teaspoons ground cinnamon Pinch of salt 1/8 teaspoons brown sugar Combine the above ingredients in a bowl and whisk until thick with soft peaks. Dollop cream on soup. Enjoy!