Butternut Squash-Apple Bisque

Butternut Squash-Apple Bisque

Makes about 2 Quarts

1 Small Butternut Squash, peeled and cubed*
2 Large Apples; I used Fuji Apples
1 Sweet onion diced
1/4 Tsp Ground Cloves
1/4 Tsp Ground Cinnamon
1/2 Tsp Ground Cumin
1/2 Tsp Smoked Paprika
2 Tsp Kosher Salt**
1 Qt Chicken Stock
2 TBL Unsalted Butter
1 Cup Heavy Cream

Melt butter over low heat, and when bubbly add onion
When onions start to soften add spices*** stir well, and add apples
Let this mixture sweat on medium-low heat for about ten minutes
While you’re letting onion-apple mix sweat peel and chop squash, then add to mix
Add chicken stock, and cook uncovered on low heat for thirty minutes
When vegetables are all soft puree with immersion blender, or in blender
Put back on low heat and stir in cream, continue cooking on medium-low heat to let cream reduce a bit, about 20 minutes
Taste for seasoning

Garnish with any of the following:

• Garlic croutons
• A drizzle of cream
• A drizzle of any roasted nut oil, or citrus flavored oil

*If you prefer to buy prepped squash my yield was a little over 1 1/2 lbs of squash
** If you use table salt, use less
*** Spices (unlike herbs) are fat soluble, so you will get more flavor from them if you cook them with some fat before adding water/stock etc.
This soup will work with any winter squash or even pumpkin. Because you are going to puree all the soup, you don’t need to be too meticulous about your chopping.