Butternut Squash Bisque

Submitted by Barb G.

"Nothing taste better than a nice Butternut Squash Bisque on a cold evening. Cook time includes pre- cooking the squash."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 1⁄2 lbs butternut squash
• 3 golden delicious apples
• 3 cups chicken broth
• 1⁄2 cup dry white wine
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg, ground
• 1⁄4 teaspoon ginger, ground
• 1⁄8 teaspoon hot pepper flakes
• salt and pepper
• 3 tablespoons chives, fresh,minced

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.

Reviews

[*Parsley*]

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!

 

[KLHquilts]

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!

 

[Queen of Harts]

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!

 

[Fulham]

Delicious. I used vegetable broth because I don't eat meat and left the nutmeg out as I find that plus cinnamon can get a bit sweet something, but the mix of the apples and the squash is very nice.

 

[Laurel Cook]

A wonderful light supper on a cold winter night by a warm fire. I peeled and cut the squash before baking. Be sure you let the bisque simmer adequately to blend in all the flavors. My kind of receipe...EASY and DELICIOUS! Thank You