Butternut Squash and Apple Bisque
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
butterbutternut squashGranny Smith appleonioncarrotsceleryallspiacevegetable or chicken brothapple cider
1. Melt butter in a large pot over medium-high heat. Add all vegetables. Saute until veggies soften about 10 min. Mix in apple and allspice. Add 3 1/2 C broth (vegetable or chicken) and the cider; bring to a boil. Reduce heat to medium low. Cover; simmer until vegetables are tender, about 30 min.
2. Puree soup in batches in a blender; return to pot. (can be made one day ahead; cover and refrigerate.) Add whipping cream at this point if you want cream. (I left it out). Thin with additional broth if necessary. Season with salt and pepper to taste (or hot sauce if you like.) Ladle into bowls, and garnish with creme fraiche, apple slices and chopped parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TERRIHOL.
2. Puree soup in batches in a blender; return to pot. (can be made one day ahead; cover and refrigerate.) Add whipping cream at this point if you want cream. (I left it out). Thin with additional broth if necessary. Season with salt and pepper to taste (or hot sauce if you like.) Ladle into bowls, and garnish with creme fraiche, apple slices and chopped parsley if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user TERRIHOL.
Nutritional Info Amount Per Serving
- Calories: 186.3
- Total Fat: 6.7 g
- Cholesterol: 15.5 mg
- Sodium: 975.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.8 g
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