Apple And Butternut Squash Bisque

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A wonderful Winter Soup.

Ingredients Nutrition

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

(2)
Most Helpful

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.

clarablack69 March 16, 2009

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.

Cindy #8 November 26, 2006

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