Butternut Bisque
Ingredients
11⁄2 lbs butternut squash, peeled, seeded
2 tart granny smith apples, peeled, cored, diced
1large sweet onion, chopped
1 pinch rosemary
1 pinch ground clove
1 pinch nutmeg
1 pinch marjoram
1⁄2 teaspoon salt
2 teaspoons brown sugar
1⁄4 teaspoon white pepper
1quart chicken stock
4 tablespoons butter
1 1⁄2 cups heavy cream
DIRECTIONS
Combine squash, apples, onion, rosemary, marjoram, clove, nutmeg, salt, sugar, pepper and stock in heavy saucepan.
Bring to a boil and simmer 1 hour.
Puree in electric blender and return to pan or use a submersible blender.
Stir heavy cream into soup and heat through but do not boil.
May top with cream fresh or sour cream when serving.
Note: Peeling the squash – dice the squash up to 1-inch pieces and just cut off the shell side. It gives it a better texture when blended.