Total Time
1hr 20mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Rinse squash, cut in half lengthwise and scoop out seeds.
  3. Places halves cut side down in a 12 by 7 inch baking pan.
  4. Peel, halve and core apples, add to pan.
  5. along with 1/4 cup water.
  6. 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.
  7. 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.
  8. Pour into 3 to 4 quart pan.
  9. Add wine, cinnamon, nutmeg, ginger and chili flakes.
  10. Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
  11. Add salt and pepper to taste, and stir in chives.
Most Helpful

5 5

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!

3 5

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!

5 5

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!