Butternut Squash Bisque

By bweber

Ingredients

• 2 TBSP butter
• 1 large onion, diced
• 1 1/2 pounds butternut squash, cut into 1 inch cubes
• 1 large apple or pear (I use one of each)
• 2 cups of chicken or vegetable stock
• 1 cup half & half (I use fat free)
• 1 tsp allspice (I always add more)
• 1 tsp pumpkin pie spice (I always add more)
• 1 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp white pepper
• Garnish with sour cream

Preparation

Step 1

In a large saucepan, melt butter. Add onions and saute until slightly softened about 2 minutes. Add squash, apple and stock. Cover and bring to a boil. Reduce heat and simmer 20-25 minutes or until squash is fork tender. Remove and let cool for 15 minutes.

Place into food processor and process until smooth. Return pureed mixture to saucepan. Add half and half, spices, salt and pepper. Heat over medium heat, stirring constantly, until warmed through. Garnish with sour cream.

NOTE: The recipe doesn't call for it, but I add 2 cloves of garlic and 2 tsp of ginger to mine.