Woodstock Inn Acorn Squash and Apple Bisque |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The Woodstock Inn, located in the prettiest small town in America , is renowned for their sumptuous meals using fresh ingredients from the local Vermont farms. This silky soup combines wonderful flavors to evoke the beauty of autumn in New England. Ingredients:
2 lbs acorn squash, peeled and cut into 2-inch pieces |
2 apples, peeled and cored (use a good flavored apple such as macintosh, jonathan, granny smith or cortland) |
1 medium potato, peeled and cut into 2-inch pieces |
1 medium onion, peeled and chopped |
1 celery rib, cut into 1-inch pieces |
1 carrot, peeled and cut into 1-inch pieces |
1 garlic clove, peeled and finely minced |
1/2 cup butter |
1 teaspoon walnuts, broken |
2 teaspoons brown sugar |
1 teaspoon maple syrup |
1/8 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 bay leaf |
1 quart chicken broth or 1 quart chicken stock |
1 cup apple cider |
whipped cream, unsweetened (optional) |
ground cinnamon (optional) |
Directions:
1. Process squash, apples, potato, onion, celery, carrots and garlic in food processor until finely minced.
2. Melt butter in stockpot; add vegetable mixture and cook until crisp-tender, stirring frequently.
3. While vegetables are cooking, process walnuts in food processor; add to vegetables and cook for about five minutes.
4. Add all remaining ingredients and bring just to the boil.
5. Reduce heat; simmer until everything is tender.
6. Serve soup topped with whipped cream and sprinkled with ground cinnamon, if desired.
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