Apple And Butternut Squash Bisque

Submitted by Mr. Bill in TN

"A wonderful Winter Soup."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 1 1⁄2 lbs butternut squash, peeled,seeded
• 2 tart granny smith apples, peeled,cored
• 1 onion, chopped
• 1 pinch rosemary
• 1 pinch marjoram
• 1⁄2 teaspoon salt
• 2 teaspoons brown sugar
• 1⁄4 teaspoon white pepper
• 1 quart chicken stock
• 4 tablespoons butter
• 2 tablespoons flour
• 1 1⁄2 cups half-and-half

directions

1. Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
2. Bring to a boil and simmer 1 hour.
3. Strain squash and apples from soup, puree in electric blender and return to soup.
4. Melt butter in a separate saucepan.
5. Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
6. Stir well with a whisk.
7. Bring to a boil.
8. Stir half-and-half into soup and heat through but do not boil.

Reviews

[clarablack69]

I was anxious to find a good squash bisque and I was a little disappointed with this one. It just had too much onion for such a gentle vegetable. If I make it again I will use about 1/2 as much onion.

 

[Cindy 8]

A great starter for Thanksgiving Dinner. My family loved it and I even made more of it using the leftover squash. The leftover squash had been sweetened with brown sugar so I skipped the apples, but the flavor was still there. I also added about 1/2 cup of sherry which gave it a nice flavor.