Butternut Squash Bisque
Recipe Date:
February 3, 2016
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 4 tbsps Butter
- 1 Large Onion
- 2 Butternut Squash, peeled, seeded & cut into 1-inch cubes
- 2 Golden Delicious apples, peeled & cored
- 2 Quarts chicken stock or water
- 1 Bay Leaf
- 1 Spring Thyme
- 2 tbsps Honey
- 1/2 tsp Ground pepper
- 1/2 tsp or to taste, Kosher salt
- 1/2 cup Grated Cheddar, Asiago or Fontina cheese (optional)
- 2 cups Heavy cream (optional)
Directions
Melt the butter in a large pot. Add the onions and sauté until translucent; this sweetens the onion. Add the squash and the apple and sauté for a few more minutes. Cover with the stock and add bay leaf, thyme, and honey. Salt lightly, bring to a boil, and simmer until squash is very soft.
Remove bay leaf and thyme. Puree the soup in a food processor or run it through the food mill.
Return the soup to the pot. Add the pepper and, if desired, the cheese and heavy cream. Stir over a low flame until the cheese is melted and the soup is warm. Serve immediately with our Russian River Valley Reserve Chardonnay.
ALTERNATE PAIRING:
Omit the heavy cream and pair with Russian River Valley Pinot Gris.
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