Prep 20 mins
Cook 1 hr
Nothing taste better than a nice Butternut Squash Bisque on a cold evening. Cook time includes pre- cooking the squash.
- Preheat oven to 400 degrees.
- Rinse squash, cut in half lengthwise and scoop out seeds.
- Places halves cut side down in a 12 by 7 inch baking pan.
- Peel, halve and core apples, add to pan.
- along with 1/4 cup water.
- Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
- In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
- Pour into 3 to 4 quart pan.
- Add wine, cinnamon, nutmeg, ginger and chili flakes.
- Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
- Add salt and pepper to taste, and stir in chives.
A great bisque to enjoy in fall. I enjoyed all the autumn-ish flavors in this soup. The texture was thick and smooth. I'm sure that this would be just as great with acorn squash puree. Thanx for posting!
I'm so sorry that this one just didn't work for me. I found that something gave an unpleasant bite or sourness; perhaps I'm just too used to butternut squash soups that are very sweet! It's also possible that the dry sherry I used had turned -- but I don't think so. I'm glad I tried this, but don't think I'll make it again ... I'm off to search for a recipe that doesn't use wine, and see if that helps. Thanks for posting this!
I was so proud of this dish. It tasted like it could have come from a restaurant kitchen! Next time, I will bake the squash and apples for a full hour, as I had a hard time scooping out the squash from the peels. I will omit the hot pepper flakes, since I found it to be a little on the hot side for me. I have already shared the recipe with a friend! Thanks for sharing with us!