Apple And Butternut Squash Bisque Recipes

WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE

Steps:

• 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].

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash onto a baking sheet cut-side down.
• Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
• Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
• Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
• Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

SQUASH AND APPLE BISQUE

Steps:

• Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
• Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
• Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
• Garnish each serving with a dollop of sour cream.

APPLE-BUTTERNUT SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
• Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
• Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.