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Autumn Apple Butternut Bisque
Recipe courtesy of Deerfield Inn
| Yield : 4 - 6 servings |
Ingredients
- 3 tbsps olive oil
- 4 cups peeled, chopped butternut squash
- 2 cups peeled, chopped tart apples
- 1 cup chopped onion
- 1 tsp. curry powder
- 1/2 tsp. cinnamon
- 1 cup apple juice
- 1 qt chicken broth
- 1/2 cup light cream
- salt & pepper to taste
Preparation
Heat oil in large pot over medium heat and sauté the squash, apples, and onion, stirring gently for 10 minutes.
Add the curry and cinnamon; cook stirring gently for several minutes longer.
Add juice and chicken broth, bringing mixture to a simmer and cook, partially covered, for 20 minutes or until squash is soft.
Purée mixture (in batches if necessary) in blender and return to pot.
Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper.
Add the curry and cinnamon; cook stirring gently for several minutes longer.
Add juice and chicken broth, bringing mixture to a simmer and cook, partially covered, for 20 minutes or until squash is soft.
Purée mixture (in batches if necessary) in blender and return to pot.
Cook over medium heat until mixture is reduced by about one-third. Add cream and season with salt and pepper.
