Butternut Squash Bisque with Chipotle Chiles, Piloncillo, and Tempura Fried Hearts of Palm

Ingredients:

1 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
5 slices pancetta, chopped
20 oz butternut squash, cubed
1 cup carrots, coarsely chopped
2 dehydrated chipotle chiles, chopped, seeds removed
3 Tbsp piloncillo (Mexican brown sugar)
1/4 cup Bourbon
2 1/2 cup beef stock
Salt to taste
For the Hearts of Palm:
1 cup water
1 cup flour
1 egg
Vegetable oil
1 can hearts of palm, each sliced into thin rounds

Instructions:

In a large saucepan, heat oil and butter. Add onions and pancetta, and sauté for a few minutes. Then add, butternut squash and carrots, and cook the vegetables for about 5 minutes.

Add dehydrated Chipotle chiles and Piloncillo, and pour in Bourbon and stock. Season with salt to taste. Cook for about 20 minutes or until the vegetables are soft. Let the vegetable stand, covered for at least 30 minutes or until ready to serve.

Blend well using immersion blender (can also use food processor or a regular blender). Strain back into a saucepan. Swirl in the cream.

Heat until the soup just starts to boil. Take off the heat, and mix with an immersion blender again. Serve immediately. Swirl cayenne pepper into each individual bowl.

Hearts of Palm:
In a bowl, combine water, flour, and egg. Do not over mix. Heat oil in large saucepan. Dip the hearts of palm rounds in batter and deep fry in batches until golden. Drain on paper towels. Top each butternut squash bisque bowl with a few rounds and serve the rest on the side.

From fivestarfoodie.com