Williams-Sonoma Winter Squash and Apple Bisque |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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the apple makes this very special Ingredients:
2 tablespoons unsalted butter |
1 large yellow onion, finely chopped |
2 shallots, finely chopped |
2 granny smith apples |
1 butternut squash (about 2 lbs) |
6 cups chicken stock or 6 cups prepared broth |
1 teaspoon finely chopped fresh rosemary |
2 teaspoons finely chopped fresh thyme |
1/2 cup half-and-half |
salt & freshly ground black pepper |
1/2 cup sour cream |
Directions:
1. Peel and seed the butternut squash and cut into 2-inch chunks.
2. Peel and core the apples and cut into 2-inch chunks.
3. In a soup pot over medium-high heat, melt the butter.
4. Saute the onion and shallots until softened, about 5 minutes.
5. Add the apples and squash and cook until nicely coated, about 3 minutes longer.
6. Add the stock and rosemary and bring to a simmer. Add the thyme.
7. Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
8. Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
9. Stir in the half-and-half and season with salt and pepper.
10. Reheat gently over medium-low heat.
11. Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
12. [you can garnish with leaves of rosemary and thyme].
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