Brie's Butternut Squash Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Brie Tennis came pretty close with her own version. Ingredients:
2 1/2 pounds butternut squash |
3 sweet apples, such as golden delicious (about 1 1/4 lb. total) |
3 cups fat-skimmed chicken broth |
1/2 cup dry white wine |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground ginger |
1/8 teaspoon hot chili flakes |
salt and pepper |
3 tablespoons minced fresh chives |
Directions:
1. Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.
2. Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.
3. In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth. Pour purée into a 3- to 4-quart pan. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Add salt and pepper to taste.
4. Ladle soup into wide bowls and garnish with chives.
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