Butternut squash & apple bisque w/crème fraiche

By á-51103

Butternut squash and apple bisque with crème fraiche
From Kowalski's. Amount: 4 (1 cup) servings.

Ingredients

• 2 tbsp. butter
• 1/2 cup finely minced onion
• 1 1/2 lbs. butternut squash, peeled, cut into 1" cubes (about 4 cups)
• 2 cups apple juice
• 3/4 tsp. ground cinnamon
• 1 cup half-and-half
• 1/2 apple, very thinly sliced
• 2 tsp. salt
• 1/4 tsp. white pepper
• 1 (7 oz.) carton crème fraiche

Details

Servings 4

Preparation

Step 1

In large saucepan, melt butter. Stir in onion; sauté until slightly softened (about 2 min.). Add squash, apple juice and cinnamon. Bring to a boil over medium-high heat, covered; reduce heat and simmer until squash is fork-tender (20-25 min.). Cool in pan 15 min. Place squash mixture in food processor or blender and process until smooth. Return pureed squash to saucepan; stir in half-and-half, apple slices, salt and pepper. Warm over medium heat, stirring occasionally, until heated through (about 10 min.).

To Serve: Ladle soup into cups; top with a small dollop of crème fraiche.

Kowalski's
11/14/2007