High Hampton Inn - Cookbook

Cookbook

Hospitality is a word synonymous with the High Hampton Inn and the McKee family, and more than 265 of the Inn’s cherished recipes can be found in More High Hampton Hospitality.

Compiled and published by Becky McKee, the cookbook recounts High Hampton's history interspersed with photos and recipes. Available in the Lobby Shop and the Pro Shop, More High Hampton Hospitality makes a treasured gift or perfect keepsake. To order by phone, please call: (800) 334-2551.

Get a Taste of High Hampton

Fresh root vegetables from area farmers bring a taste of fall to High Hampton Inn. Bring them to your table with our own Butternut Squash Bisque recipe. Can't wait to enjoy some in our famous dining room? Click for reservations here.

Butternut Squash Bisque (Yield: 1 Gallon)

By: Chef Sean Ruddy

Ingredients:
4 ea. Butternut squash (peeled, seeded and diced)
6 tbsp. Vegetable oil
2 ea. Carrots (peeled and diced small)
2 ea. Onions (diced)
1 bunch Celery (diced)
2 ea. Garlic cloves (minced)
2 qts. Chicken stock (vegetable stock may be substituted for vegetarians)
1 c. Dry white wine
1 qt. Heavy cream
1 tbsp. Salt
1 tsp. Cinnamon
1 tbsp. Cumin
1 tbsp. Coriander (ground)
1 tsp. White pepper
1 lb. Roux (8 oz. butter and 8 oz. flour, combined and cooled)
Crème fraiche to taste

Method:
In a large pot, heat the oil and add the vegetables. Add the garlic and cook 5 minutes. Add the wine and cook 5 minutes more. Add the stock and seasonings, bring to a simmer, cook for 15 minutes. Remove from heat and let cool down so it is just warm. Ladle the mixture into a blender or food processor and purée. Return mixture to the pot, and bring back to a simmer. Add the heavy cream and bring to a boil. Add the roux until it thickens and let simmer 10 minutes. Serve with a dollop of crème fraiche on top.

Click here to try more of High Hampton Inn’s delicious recipes.