Best Butternut Bisque

By devogirl

China Study
WFPB

This Best Butternut Bisque is a true showstopper, perfect for any cold-weather meal. Presented here as an elegant first course, you may also serve this versatile potage as a hearty luncheon entree or main dish supper soup.

Ingredients

• 6 cups cubed butternut (1-inch cubes)
• 4 cups cauliflower florets
• 1/2 cup chopped onion (from 1 small onion)
• 1 teaspoon Italian or all-purpose seasoning
• 2 apples, peeled and chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon sea salt
• 2 1/2 cups vegetable stock, divided, plus more«« needed
• 2 tablespoons maple syrup, divided

Details

Servings 6
Adapted from google.com

Preparation

Step 1

1. Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 inches of cold water, then add the squash. Cover, bring to a boil, and steam For 7 minutes.

2. Add the cauliflower and onion. Sprinkle with the Italian or all-purpose seasoning and steam for 20 minutes more or until the squash and cauliflower are both very soft.

3. Put the squash mixture in a large bowl. Let cool for 15 minutes.

4. Add the apples, cinnamon, ginger, and salt and stir to coat.

5. Put half of the mixture in a blender. Add 1 1/4 cups vegetable stock and 1 tablespoon maple syrup and process until smooth. Pour into a soup pot.

6. Put the second half of the squash mixture in the blender. Add the remaining 1 1/4 cup vegetable stock and 1 tablespoon maple syrup, and process until smooth. Add to the soup pot, and then stir the two batches together. If the soup seems too thick, add more vegetable stock to taste.

7. Put the pot over medium-low heat, cover, and simmer, stirring often, until heated through, about 10 minutes. To serve, ladle the soup into bowls.