Bisque of Butternut Squash With Apple
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 6 cups rich chicken broth, preferably homemade
- 1 large butternut squash, peeled and cubed (about 6 cups)
- 2 medium tart green apples, peeled cored and chopped
- 1 medium onion, chopped
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1 pinch dried rosemary, crumbled
- fresh ground pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons dry sherry
- 2 egg yolks, room temperature
- 1⁄2 cup whipping cream, room temperature
directions
- Combine stock,squash,apples,onion,sugar, salt, rosemary and pepper in heavy large saucepan; bring to a boil.
- Reduce heat and simmer until squash is tender, about 1 hour.
- Cool slightly then puree squash mixture in blender or processor (in batches if necessary)until very smooth.
- Return to pan and bring to a boil.
- Melt butter in another large saucepan over medium-low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in squash puree; simmer 5 minutes.
- Mix in Sherry.
- Beat yolks and cream in small bowl;blend in some hot soup.
- Whisk mixture back into soup; rewarm if necessary; do not boil.
- Ladle soup into bowls and serve.
- Can be prepared 1 to 2 days ahead. Refrigerate, covered, then gently rewarm soup before serving.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas