- 1 tablespoon coconut oil (may substitute canola oil)
- 1 tablespoon unsalted butter
- 1/2 cup diced yellow onion
- 1/2 cup diced carrot
- 4 cups locally sourced butternut squash, peeled & cut into 1-inch cubes
- 3 cups vegetable stock (use chicken stock, if desired)
- salt and pepper, as needed
- ground nutmeg, as needed (suggested use: 1 teaspoon)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 locally sourced apples, thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 egg, beaten in small container
- 1 package of egg roll skins
- 1 wedge of brie cheese, cut into 1/2-inch x 3-inch sticks.
- 2 cups rice oil (may substitute peanut or coconut oil)
For the bisque:
Heat the oil and butter in a large pot over medium heat. Add onion, cook until tender, about 5 minutes. Add carrots and butternut squash, and cook for 2 minutes.
Add vegetable stock, season with salt, pepper, and nutmeg. Bring to boil, reduce heat, and simmer gently until all vegetables are tender.
In a blender or food processor, purée the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but just to simmer. Serve warm with a dash of nutmeg.
For the egg roll:
Heat butter in sauté pan and add apples. Once apples are hot, add brown sugar and cinnamon. Continue cooking apples until browned and tender. Allow apples to cool until then may be touched.
Build egg roll by laying one brie stick and a layer of apples diagonally on an egg roll skin.
Brush beaten egg 1/2-inch wide around edge of egg roll skin.
Tightly fold short corners of egg roll skin over filling. Next, fold one long corner over filling and then roll cylinder to seal.
In a large skillet heat oil to about 375°, or medium-high heat. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.