Butternut Squash Bisque

Recipe by Barb G.
READY IN: 1hr 20mins




  • 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.