Butternut Bisque - Victorian Inn

By zeenieme

Ingredients

• 1 large butternut squash, split and deseeded
• 1 golden delicious apple, peeled and cored
• 3 tablespoons chicken stock
• 1/2 cup heavy cream
• 2 1/2 cups water, preferably filtered
• 1 teaspoon vanilla extract
• 1 teaspoon maple flavoring
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground Madagascar clove
• 1/2 teaspoon ground nutmeg
• kosher salt, pinch ground thyme, pinch corn starch

Details

Servings 4

Preparation

Step 1

Split squash lengthwise; remove all seeds and stringy flesh. Place flesh-side down on a baking sheet and place into a 350 degree oven for about 45 minutes or until flesh is soft and cooked through.

While squash is baking, peel and core the apple and set aside in a small bowl of cold water; add the water and chicken stock to a small stock pot and bring to a rolling boil. Once squash is baked, remove skin (a large ice cream scoop works well for this task). Puree squash and apple in blender or food processor, adding heavy cream a little at a time. Add puree mixture to stock pot and simmer. Begin adding remaining ingredients and adjust for individual taste.

Ladle into soup bowls and garnish with a sprig of flat leaf parsley and a sprinkle of brown sugar.