Squash Apple Bisque - JLI

By TFerg

Junior League of Indianapolis, Back Home Again cookbook.

Ingredients

• 4 cups chicken stock
• 1 medium butternut squash, peeled, seeded, chopped
• 2 large tart apples, peeled, cored, chopped
• 1 small onion, chopped
• 1/4 teaspoon dried rosemary
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 3/4 cup whipping cream
• Salt
• Pepper
• Chopped fresh apples, optional

Preparation

Step 1

Combine stock, squash, apples, onion and rosemary in saucepan. Cover and simmer over low heat until squash is tender, about 10-15 minutes. Cool slightly; puree in processor.
Return to pan.
Melt butter in 1-quart saucepan. Stir in flour; cook stirring constantly about 2-3 minutes over medium heat. Add squash puree. Simmer, uncovered, 15 minutes over low heat.
Add cream, salt and pepper.
Stir well and heat gently.
Pour into soup tureen or individual bowls to serve.
Garnish with chopped fresh apple pieces, if desired.
Serve hot.