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Butternut Squash Bisque with Apple and Toasted Walnuts (From Soup, Stock, and Broth, 11-12/01)

Category
soup
Cuisine
vegetarian
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.

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