Williams-Sonoma Winter Squash and Apple Bisque
"the apple makes this very special"
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6-8
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
- Peel and seed the butternut squash and cut into 2-inch chunks.
- Peel and core the apples and cut into 2-inch chunks.
- In a soup pot over medium-high heat, melt the butter.
- Saute the onion and shallots until softened, about 5 minutes.
- Add the apples and squash and cook until nicely coated, about 3 minutes longer.
- Add the stock and rosemary and bring to a simmer. Add the thyme.
- Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
- Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
- Stir in the half-and-half and season with salt and pepper.
- Reheat gently over medium-low heat.
- Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
- [you can garnish with leaves of rosemary and thyme].
Questions & Replies
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How far ahead are you able to make this soup?
Reviews
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Wasn't that impressed when I took my first slurp of this, but it really grew on me. It's very mild, and I think I was looking for something with a little more pizazz -- but this really was delicious (in a mild way). I only put in four cups of broth, because I wanted a thicker soup; as it was, it was still a little thinner that I would have liked. But the balance of flavors was great -- the apples were present, but not overpowering; the butternut squash predominated; the shallots/onions gave it just a bit of richness. I'll definitely make it again. Thanks for posting this!
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This was wonderful. The kids were asking for more!! -
Oh my God delicious. Thank you so very much. I made this for Thanksgiving dinner and my husband gave it a 10. Thanks again. Glo
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
