Butternut Squash and Apple Bisque

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Butternut Squash and Apple Bisque

Butternut Squash and Apples

Two perfect ingredients to use for fall cooking. This Bisque combines both to make a velvety treat that is great to share around the dinner table!

Makes 8 servings

Prep Time: 30 Minutes


1 Butternut Squash (about 1 1/2 lbs)

3 Tart Apples

1 small white onion

2 quarts (8 cups) chicken stock of broth (vegetable stock is a suitable replacement for vegetarian diets)

2 slices white brea

1/4 teaspoon rosemary

1/4 teaspoon majoram

1/2 teaspoon salt

1/4 teaspoon white pepper

crushed black pepper to taste

2/3 cup heavy cream (or thin cashew cream)

Peel squash and scoop out seeds. Cut into 2-inch pieces. Peel, core and coarsely chop the apples. Peel and chop the onion. Combine squash, apples, onion, rosemary, marjoram, chicken (or vegetable) stock, bread, salt and pepper in a large pot. Bring to a boil and simmer for 45 minutes. Or until squash is tender w/a fork.

Puree soup, in batches, in a blender or food processor. Return to pot and bring to a boil. Remove from heat and stir in cream. Serves 8 to 10.

Pair with a Rosemary Focaccia bread and grilled asparagus for a tasty dinner.

Recipe Notes:

  1. Run pureed soup batches through a mesh colander when putting them back in pot. This eliminates any missed pieces from the blender.
  2. Don’t like cream? Don’t worry.. the recipe is tasty without it. It helps with the texture and color of the soup.


Stephen Fogg

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