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Bisque of Apple and Butternut Squash

Make this Bisque of Apple Butternut Squash if you'd like to wow people with your cooking skills. Full of flavor and richness, this is one squash recipe that people won't forget. It's perfect for your first Autumn dinner.

Notes

Low-fat variation: Substitute olive oil for butter and reduce to 1 tablespoon. Omit egg yolks and cream. The soup will still be very rich, particularly if you use rich chicken stock.


Lacto-ovo variation: Substitute vegetable stock for chicken stock. I've used a stock made with apples, pears, and onions successfully. If the stock is on the sweet side, omit brown sugar.


Vegan variation: Substitute olive oil or margarine for butter. Substitute vegetable stock for chicken stock. I've used a stock made with apples, pears, and onions successfully. Use Sucanat or other sweetener in place of brown sugar. If the stock is on the sweet side, omit sugar altogether. Omit egg yolks and cream. The soup will still be very rich, especially if the stock is flavorful.

Ingredients

  • 4 tablespoon butter
  • 1 onion, chopped
  • 3 tart green apples, peeled, cored, and chopped
  • 2 small butternut squash, cut in half and seeded (1
  • pound or so)
  • pinch rosemary
  • pinch marjoram
  • 3 slices white bread, trimmed and cubed
  • 4 cup chicken stock, preferably home made
  • 1 teaspoon brown sugar
  • 1/2 tablespoon salt
  • dash white pepper
  • 2 egg yolks
  • 1/2 cup cream

Instructions

  1. Melt butter in a heavy casserole and add onion, and apples.
     
  2. Saute 5 minutes over low heat. Add squash, rosemary, marjoram, bread, stock, brown sugar, salt, and pepper.
     
  3. Simmer 45 minutes, until squash is soft.
     
  4. Scoop the flesh of the squash out of the skins (protect your hands from burning with rubber gloves or a hot pad protected in a plastic bag).
     
  5. Discard the skin and return the flesh to the soup. Puree the soup in a blender until smooth.
     
  6. In a small bowl, beat the egg yolks and cream together.
     
  7. Beat in a little of the hot soup, then stir the egg/cream mixture into the soup.
     
  8. Heat until warmed through. Do not boil. Serve immediately.

 

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