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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Nothing taste better than a nice Butternut Squash Bisque on a cold evening. Cook time includes pre- cooking the squash. Ingredients:
2 1/2 lbs butternut squash |
3 golden delicious apples |
3 cups chicken broth |
1/2 cup dry white wine |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg, ground |
1/4 teaspoon ginger, ground |
1/8 teaspoon hot pepper flakes |
salt and pepper |
3 tablespoons chives, fresh,minced |
Directions:
1. Preheat oven to 400 degrees.
2. Rinse squash, cut in half lengthwise and scoop out seeds.
3. Places halves cut side down in a 12 by 7 inch baking pan.
4. Peel, halve and core apples, add to pan.
5. along with 1/4 cup water.
6. Bake in a 400 degree oven until squash is tender when pierced, about 45 minutes, When cool enough to handle, scoop out flesh of squash from peels, discard peel.
7. In a blender or food processer, (I use a hand blender, works great, this way you can do it right in the pan),Blend squash,apples and broth until smooth.
8. Pour into 3 to 4 quart pan.
9. Add wine, cinnamon, nutmeg, ginger and chili flakes.
10. Bring to a simmer over medium-high heat, and reduce heat to simmer, stirring occasionally to blend flavors, about 15 minutes.
11. Add salt and pepper to taste, and stir in chives.
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