Cooking with the CEO

Bob Mahoney, President and CEO of Belmont Savings Bank, traded his banking hat for a chef hat on Thursday, November 21, 2013 and cooked up a holiday dish next to the Belmont Savings branch in the Cambridge Star Market. Shoppers were able to get a sample of the Harvest Bisque as they watched Mahoney prepare it.

In honor of the upcoming holidays, a free turkey was raffled off and 25 turkeys were donated to local food pantries.

The Harvest Bisque is a family favorite and a great addition to any Thanksgiving table. Give it a try! If you have any questions about the recipe, give the chef a call at 617-484-6700!


Harvest Bisque (Butternut Squash Soup)

Ingredients:Screen Shot 2013-11-20 at 12.45.49 PM
1 pound butternut squash
5 cups chicken stock
4 T. butter
1 t. curry powder

4 T.  flour
3/4 cup half and half
1 T. fresh lime juice
1/2 t. salt
1/4 t. pepper
Garnish: 1 lime, sliced paper thin.

Peel, seed and cut squash into 1-inch cubes. (Or, you can buy it already chopped in the produce section.) Place in a heavy, 4-quart pot with chicken stock. Cook over medium heat until tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender or food processor. Blend until smooth. Stir stock into squash puree. Set aside.
In same pot, melt butter; stir in flour and curry. Cook, stirring over medium heat until smooth. Add pureed squash mixture to pot. Increase heat to medium-high and stir until soup thickens slightly. Reduce heat and add half and half. Do not allow soup to boil after this point. Add lime juice, salt and pepper. Ladle soup into serving bowls, garnish with lime slices and serve immediately. Serves 4-6 people.