Williams-Sonoma Winter Squash and Apple Bisque

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and seed the butternut squash and cut into 2-inch chunks.
  • Peel and core the apples and cut into 2-inch chunks.
  • In a soup pot over medium-high heat, melt the butter.
  • Saute the onion and shallots until softened, about 5 minutes.
  • Add the apples and squash and cook until nicely coated, about 3 minutes longer.
  • Add the stock and rosemary and bring to a simmer. Add the thyme.
  • Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
  • Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
  • Stir in the half-and-half and season with salt and pepper.
  • Reheat gently over medium-low heat.
  • Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
  • [you can garnish with leaves of rosemary and thyme].
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