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