Winter Squash and Apple Bisque

By CangersFla

Serving Size: 1 (424 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 312.3

Calories from Fat 120
38%
Total Fat 13.3 g
20%
Saturated Fat 7.2 g
36%
Cholesterol 33.2 mg
11%
Sodium 371.7 mg
15%
Total Carbohydrate 42.3 g
14%
Dietary Fiber 5.2 g
21%
Sugars 13.8 g
55%
Protein 9.7 g
19


Read more: http://www.food.com/recipe/williams-sonoma-winter-squash-and-apple-bisque-264516#ixzz1dhQ4I4LA

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots, finely chopped
• 2 granny smith apples
• 1 butternut squash (about 2 lbs)
• 6 cups chicken stock or 6 cups prepared broth
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 1/2 cup half-and-half
• salt & freshly ground black pepper
• 1/2 cup sour cream
• Read more: http://www.food.com/recipe/williams-sonoma-winter-squash-and-apple-bisque-264516#ixzz1dhPVePgT

Details

Servings 6
Preparation time 30mins
Cooking time 70mins

Preparation

Step 1

Peel and seed the butternut squash and cut into 2-inch chunks.

Peel and core the apples and cut into 2-inch chunks.

In a soup pot over medium-high heat, melt the butter.

Saute the onion and shallots until softened, about 5 minutes.

Add the apples and squash and cook until nicely coated, about 3 minutes longer.

Add the stock and rosemary and bring to a simmer. Add the thyme.

Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.

Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.

Stir in the half-and-half and season with salt and pepper.

Reheat gently over medium-low heat.

Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.

[you can garnish with leaves of rosemary and thyme].

Read more: http://www.food.com/recipe/williams-sonoma-winter-squash-and-apple-bisque-264516#ixzz1dhPbG07H