Preheat the oven to 375 degrees F. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender.
Melt the butter in a large saucepan over medium-low heat. Add the onion and sauté until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, puréeing for each addition. Add the Orange Extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Preheat the oven to 190 degrees C. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender.
Melt the butter in a large saucepan over medium-low heat. Add the onion and sauté until golden brown. Whisk in the flour until blended. Add 350 ml chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, puréeing for each addition. Add the Orange Extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 60 ml at a time.