Apple and Butternut Squash Bisque

The Recipe

Courtesy of: Cooks.com

1.5 lbs butternut squash, peeled and seeded
2 Granny Smith apples, peeled and chopped
1 onion, coarsely chopped
Pinch of rosemary and majoram
1/2 tsp salt
2 tsp brown sugar
1/4 tsp white pepper
1 quart chicken stock
4 tbsp butter
2 tbsp flour
2 egg yolks
1.5 cups half and half


Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes.

Puree mixture in blender or food processor. 

Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to a boil. In a small bowl, beat eggs and half and half. Beat in a small amount of the hot soup and then wisk back into rest of mixture. Heat through but do not boil.

Tips/Tweaks

Easier Methods

To puree the mixture, we use our hand blender and leave it in the pot. We then melt the butter and mix with flour as instructed, but slowly pour this mixture into the soup pot, stirring. The rest we do as instructed.

Be very careful not to let the soup boil after the egg/half and half mixture is stirred in, it will become quite clumpy if you do.

Add-Ins

The soup does have a sweet taste to it, so we usually top it with cooked bacon. Everything is better with bacon!

Review

Although this soup is a little labor intensive, it truly is worth it! The apple and brown sugar gives the savory butternut squash a sweet twist, perfect for cold days!