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Butternut Squash Apple Bisque

October 29, 2014 By Talya Tate Boerner 9 Comments


Butternut Squash Apple Bisque

Butternut squash is as popular this time of year as pumpkin spice everything. Am I right? And if you love butternut squash bisque as much as I do, you are gonna be happyhappyhappy about the deliciousness I have for you today. The only thing better would be a real live taste, which sadly I can’t provide via my blog. WordPress needs a plug-in for taste samples.

Look at these perfect fall ingredients. Simple. Flavorful. Two kinds of onions and that’s a good thing.

Butternut Squash Apple Bisque Ingredients - Fresh and Flavorful

The recipe, originally a Williams-Sonoma dish, is easy too. I tweaked it a bit.

Here’s a picture of fall literally simmering in my favorite copper pot.  (Note to #Wordpress: a smell plugin would be ideal here.)

Butternut Squash Apple Bisque simmering in a pot

There is magic in the immersion blender. If you don’t have one, get one. It will turn chunky soft vegetables into creamy smoothness.

squash apple bisque

Print
Butternut Squash Apple Bisque

Serves 8-10 main course servings, a crowd with smaller cup servings. Reheat on low heat.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 4 green onions, finely chopped (use the white parts only)
  • 2 Granny Smith apples, peeled, cored and cut into small chunks
  • 1 butternut squash (about 2 lb), peeled, seeded and cut into 2 inch chunks
  • 6 cups chicken stock
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh thyme
  • 1/2 cup half-and-half
  • Salt and freshly ground pepper

Instructions

  1. In your favorite soup pot over medium heat, melt the butter and sauté the onions until softened. Add the apples and squash and cook until coated with the oniony goodness, about three minutes.
  2. Add chicken stock and rosemary and bring to a simmer.
  3. Add thyme.
  4. Reduce heat to medium and simmer covered about 30 minutes. Vegetables should be very tender.
  5. Remove from heat and puree soup until smooth.
  6. Stir in half-and-half and season with salt and pepper to taste. Sprinkle rosemary and thyme on top for garnish if desired.
3.1
https://gracegritsgarden.com/2014/10/butternut-squash-apple-bisque.html

 

Butternut Squash Apple Bisque. Perfect fall soup!

I consider this recipe a keeper. It will cure what ails you. For real.

Grace Grits and Gardening

Farm. Food. Garden. Life.

[tweetthis]Oh the magic of butternut squash apple bisque. You are welcome. #FallRecipes #Soup #Yummo[/tweetthis]

Musical Pairing:

Killing the Blues, Alison Krauss & Robert Plant

 

 

Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

Click to BUY NOW!

Talya Tate Boerner books
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