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Williams-Sonoma Winter Squash and Apple Bisque

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“the apple makes this very special”
READY IN:
1hr 10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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