Butternut Squash and Green Apple Bisque

Butternut Squash and Green Apple Bisque

Ready in 1 day 21 hour
4 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Butternut Squash and Green Apple Bisque"

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Personally I think it is a 5 star but as with all recipes, improvements can be made and welcomed.


Ingredients

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0.5 Cinnamon stick
2 Cloves
6 Black peppercorn
1 sprig Fresh sage
1 Bay leaf
2 medium Onions; medium diced
2 medium Carrots; sliced in rounds
2 medium ; diced
2 tablespoons Unsalted butter
2 tbsp Canola Oil
3 Green Apples; peeled, cored, chopped
4 pound Butternut squash; see note; peeled, cored, diced
6 cloves Garlic; whole
0.5 cup Light-brown sugar; packed - see note
2 teaspoons Kosher Salt
Cinnamon; grated to taste
whole Nutmeg; grated to taste
Cold water; to cover

Original recipe makes 8

Servings  

Preparation

Wrap spices in in a cheesecloth, tie with string and attach to handle of soup pot. This allows for easy removal of spices at end of cooking process.

Sweat onion, carrot, celery and garlic in butter and canola oil until onion is wilted but not colored. Add apple, squash, brown sugar and salt. Add water to almost cover vegetables. Bring to full boil; reduce heat to a steady simmer.

After 20- 30 minutes of gentle simmering, check carrot and squash for softness. Puree the soup when carrots are soft like butter to the core. Soup can be blended with a ricer, blender or immersion blender (immersion blender works the best)

Check seasoning (salt and pepper). Add grounded cinnamon and grated nutmeg to taste.

Garnish with a fried sage leaf (sage leaf fried in hot olive oil for few seconds) and a drizzle of heavy cream.

Note: Pumpkin or Hubbard squash may be substituted

Start with a 1/2 cup of light brown sugar. After puree, more can be added to desired likeness.

Credits

Added on Award Medal
Calories Per Serving: 286 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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