Winter Squash & Apple Bisque

A wonderful fall soup made of squash and apples that are simmered with rosemary and thyme, pureed and topped with a dollop of sour cream.

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Ingredients:

• 2 tablespoons unsalted butter  
• 1 large yellow onion, finely chopped  
• 2 shallots, finely chopped  
• 2 pippin, GrannySmith, or other tart apples, peeled, cored, and cut into 2-inch chunks  
• 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 2-inch chunks  
• 6 cups chicken stock or prepared broth  
• 1 teaspoon finely chopped fresh rosemary plus whole leaves for garnish  
• 2 teaspoons finely chopped fresh thyme, plus whole leaves for garnish  
• 1/2 cup hal-and-half  
• Salt and freshly ground pepper  
• 1/2 cup sour cream

Method

In a soup pot over medium high heat, melt the butter. Saute the onion and shallots until softened, about 5 minutes. Add the apples and squash and cook until nicely coated, about 3 minutes longer. Add the stock and rosemary and bring to a simmer. Add the thyme. Reduce the heat to medium until the vegetables are very tender, about 25 min. Remove from heat. Using a hand-held or standing blender, puree the soup until smooth. Stir in the half-and-half and season with salt and pepper. Reheat gently over medium high heat. Ladle the soup into warmed bowls and garnish with the sour cream and rosemary and thyme leaves.

Notes: I used canned chicken broth for this recipe. It was delicious!

Number of servings: 6-8

Submitted By: jwanek3206461
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