Prep 15 mins
Cook 1 hr
A wonderful Winter Soup.
- 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
- Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and stock in heavy saucepan.
- Bring to a boil and simmer 1 hour.
- Strain squash and apples from soup, puree in electric blender and return to soup.
- Melt butter in a separate saucepan.
- Add flour, mix well and pour soup through a strainer over the flour mixture, a little at a time.
- Stir well with a whisk.
- Bring to a boil.
- Stir half-and-half into soup and heat through but do not boil.
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.
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.