Apple and Butternut Squash Bisque

Apple and Butternut Squash Bisque
(Adapted from Williams Sonoma Soup and Stew)
Makes: 4 servings


2 tbsp butter
1 large onion, chopped
3 apples, peeled, cored and chopped
1 butternut squash, peeled, de-seeded and chopped (about 1.5-2 lb squash)
1/4 cup white wine
5 cups chicken broth
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 cup milk
1/4 cup heavy cream
S&P to taste
Chopped chives to garnish


1. In a large pot, heat oil on medium heat. Add onions and cook for 7 minutes until tender. Add the apples and squash, cooking and stirring for about 3 minutes.

2. Deglaze the pot with the wine and add the chicken broth. Bring to a simmer.

3. With a mortar and pestle, grind the spices to make sure there are no hard bits; then add to the bisque. Simmer covered for 35 minutes.

4. Remove from the heat. Use an immersion blender to puree. Reheat the soup if necessary then add the milk, cream and S&P. Garnish with chopped chives.


baili said...

i never eat butternut but i think i won't mind it using i the recipe :)
thank you my friend!

Lowcarb team member said...

This looks a fabulous bisque :)

All the best Jan