Butternut Squash Cider Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Not hard to make, yet your friends will labels you the 'soup chef' with the most-est!! * I find using fresh thyme is important and I also stir in a couple of extra springs about 1/2 hour before I’m going to serve it. Read more . In addition, I usually will stir in a couple of spoonfuls of applesauce into the bottom of each serving bowl before I ladle the soup into the bowl and sprinkling with pepitas (pumpkin seeds) or maybe dried squash seeds is a pretty presentation. Ingredients:
1 tablespoon olive oil |
1/2 large onion, diced |
1/2 large carrot, diced |
1 stalk celery, diced |
2 pound butternut squash, peeled, seeded and diced |
4 sprigs fresh thyme, rinsed |
5 cups chicken stock or canned chicken broth |
2 cups apple cider |
2 cups heavy cream, apple cider, or chicken stock (use only one item) |
salt and black pepper, to taste |
Directions:
1. Heat the oil in a large pot and sauté the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes. Add the squash and thyme and sauté until all of the vegetables are coated with oil, about 2 minutes. Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes.
2. Remove from heat. Puree the mixture, in small batches (a blender on medium speed or food processor or immersion blender will work).
3. Place the pureed mixture into another pot (I use a crock pot if I know I’ll be traveling or leaving the soup on all day to serve whenever desired). Stir in one of the following: cream, cider or stock to achieve the desired consistency. Add the salt and black pepper. Heat gently through.
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