Warm your insides with this fall inspired soup

This month's recipe is for Squash Bisque and comes from Garden Grille & Bar at 475 Barry Downe Road in Sudbury.

The Garden Grille & Bar is located inside The Hilton Garden Inn, Greater Sudbury's newest full service hotel featuring 120 guest rooms, indoor salt water pool, 24 hour fitness centre. 

Ingredients

• 2 butternut squash about 4.5 pounds cut in half lengthwise
• 4 large carrots peeled
• 200 grams fresh ginger peeled and chopped
• 2 medium yams peeled and diced
• 3 whole spanish onions chopped
• 2 teaspoons sea salt
• 1 teaspoon ground cinnamon
• 2 teaspoons chopped fresh thyme
• ½ teaspoon white pepper
• 1 teaspoon ground cumin
• 150 grams butter salted
• 1 cup ontario maple syrup
• 2 cups chicken or vegetable stock
• 1 cup heavy cream 35%
• 1 oz olive oil

Directions

1. Cut squash in half lengthwise and deseed. Add butter and maple syrup in cavity and roast in oven at 375 F for 45 minutes
2. Remove from oven and let cool. Remove the flesh from the skin keeping the juices bound along with the squash
3. In a deep pot add the carrots, yams, onion, and thyme. Saute for approximately 10 minutes along with 1 oz of olive oil making sure you do not burn the mixture.
4. Add the rest of the spices and let sit for 5 minutes before adding your stock
5. Let simmer for half an hour until all ingredients are cooked.
6. Blend all product together until a smooth consistency is achieved.
7. Add heavy cream and whisk together before serving.
8. Taste and season to your liking. A few drizzles of cream and maple syrup finishes your