Butternut Squash and Apple Bisque
How to make Butternut Squash and Apple Bisque Recipe - Savor Soup House Recipe From Adam Dunn And Colleen Schroht Portland, Oregon
Serves 5
Ingredients:
1 large butternut squash
Olive oil, for coating
Water
1 large yellow onion, diced
4 tbsp (56g) butter
1 1/2 qt (1420ml) vegetable stock
8 oz (227g) apple butter
1/4 cup (61g) cream
2 tbsp (25g) packed brown sugar
Zest and juice of 1 lemon, or to taste
Zest and juice of 1 orange, or to taste
Salt and pepper to taste
Method:
Preheat the oven to 375°F (190°C, or gas mark 5). Halve and seed the butternut squash and place skin-side up on a baking pan. Coat the squash lightly with olive oil, add a dash of water to the pan and bake for 45 minutes; this helps separate the skin of the squash for easy peeling.
Sauté the diced onion in the butter in a medium pot over medium heat. Add the vegetable stock and apple butter and bring to a boil over medium-high heat.
Once the squash is done, scoop out the flesh and add it to a blender along with the onion mixture, cream, sugar, lemon and orange zests, salt and pepper. Add the lemon and orange juices to taste. Blend until all the ingredients are thoroughly smooth.
Notes:
On a cold winter day, nothing can spread that warm glow like a good bowl of soup. "This is a super simple comfort food that’s nice to come home to," says Adam Dunn. "It can be made relatively quickly, and it’s a great way to relax and warm up." Rich, creamy butternut squash is brightened up by sweet apple butter and citrus zest.
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| Butternut Squash and Apple Bisque |
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