Recipe Index
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Butternut Squash Bisque with Apple and Toasted Walnuts (From Soup, Stock, and Broth, 11-12/01) |
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| Category: | soup |
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| Source: | Joe George |
| Prep Time: | 45 minutes |
| Number of Servings: | makes 6 cups |
| Ingredients: | 2 tablespoons butter 1 small onion, peeled and diced 2 tablespoons flour 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 teaspoon black pepper 2 pounds peeled and diced butternut squash 2 cups chicken or vegetable stock 1 cup heavy cream 1/4 cup chopped, toasted walnuts 1/2 cup small diced apple |
| Directions: | Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translucent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; saute another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. After ladling the soup into warm bowls, garnish it with the toasted walnuts and diced apple. |
