Butternut squash bisque with apple
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butternut squash; unpeeled, seeded, quartered |
| 2 | Green apples; Granny Smiths are great | |
| 1 | medium | Onion; coarsely chopped |
| ⅛ | teaspoon | Marjoram |
| ⅛ | teaspoon | Rosemary |
| 1 | quart | Chicken stock |
| 2 | slices | White bread trimmed of crust and cubed; or substitute a small potato cut into small cubes because it is used only to thicken the soup |
| Salt and pepper to taste | ||
| ¼ | cup | Heavy cream or plain yogurt; optional |
| Freshly grated nutmeg to taste | ||
Directions
Combine all ingredients except optional cream and bring to a boil, then allow to simmer uncovered for 45 min, or until squash is tender. Season.
Scoop the flesh out of the squash and discard the skin. Return the squash pulp to the soup and puree until smooth. Keep hot over low heat until serving.
Serve soup in bowls and pour 2 Tb cream on top or substitute 1 Tb plain yogurt. Sprinkle with fresh grated nutmeg.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 24, 98, converted by MM_Buster v2.0l.