Butternut Squash and Apple Bisque               

 tags (edit): Easy Bon Appetit Magazine @Vogel @Try Soon! Soup  

 

Ingredients

3 tablespoons Butter
5 cups Butternut squash peeled, seeded, cut into 1/2-inch cubes
1 1/4 cups Onion chopped
1/2 cup Carrot chopped
1/2 cup Celery chopped
1 each Granny Smith apple peeled, cored, chopped (about 1 1/4 cups)
1/2 teaspoon Allspice ground
3 1/2 cups Low-sodium chicken broth (or more)
1 cup Apple cider
1 cup Whipping cream divided
Fresh parsley chopped
 

Instructions
 Melt butter in large pot over medium-high heat. Add all vegetables. Saute until vegetables soften, about 10 minutes.

Mix in apple and allspice. Add broth and cider; bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 30 minutes. Puree soup in batches in blender (or use stick blender); return to pot.

DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

Add 1/2 cup cream; bring to simmer. Thin with broth if thick. Season with salt & pepper. Ladle soup into bowls. Drizzle with remaining 1/2 cup cream; sprinkle with parsley.

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Yields: 6 Servings
     Bon Appetit magazine, November 2006, page 155

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