Friday, November 5, 2010
This is one of my finer recipes and tastes delicious on a brisk fall day in November.
BUTTERNUT SQUASH AND APPLE BISQUE
1 butternut squash
3 green apples, peeled, cored and chopped
1 medium onion, finely diced
¼ teaspoon dried marjoram
1/2 tsp. rosemary
4 1/2 (10 1/2 oz.) cans chicken broth (double strength)
3 cans water
3 slices white bread-torn up
Salt and pepper to taste
1/2 c. heavy cream
Cut the butternut squash in half and scoop out the seeds. In a large saucepan combine all ingredients except cream. Bring to a boil, then simmer, uncovered, for 45 minutes. Remove butternut squash and scoop out the pulp. Discard the peel and add the pulp to the soup. Puree soup with a blender until mixture is smooth (if you do not have a hand blender, you can do this in a regular blender in several batches). Return soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with a sprinkle of cinnamon and dollop of sour cream or plain yogurt.