Butternut Squash Bisque

By alisonspera

Ingredients

• 1 1/2 to 3 lb. butternut squash or 3 12-oz. packages frozen winter squash, thawed
• 1/4 cup butter
• 1 medium onion, chopped
• 1 large carrot, corsely chopped
• 1 stalk celery, coarsely chopped
• 2 cloves garlic, minced
• 2 large Gala apples, peeled, cored and chopped
• 1 48-ounce box reduced sodium chicken broth
• 1 cup apple cider or apple juice
• 1 can chipotle peppers in adobo sauce, coarsely chopped
• 1/2 cup sour cream
• 3 ounces smoked cheddar cheese, finely shredded
• Crumbled cooked bacon, celery leaves and or shaved cheese for serving

Details

Servings 8

Preparation

Step 1

Peel, seed, and cube butternut squash. In a 6-qt. dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth) onion, carrot, celery, and garlic.
Cook stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider and chipotle peppers.
Bring to boiling, reduce heat.
Cover, simmer 25 minutes or until vegetables and apples are tender. Remove from heat, cool slightly
When slightly cooled, puree in pot using an immersion blender. Blend in sour cream. Heat through. Remove from heat, stir in shredded cheese until melted
Top with bacon, celery leaves and or cheese