Harvest Butternut Apple Bisque
Harvest Butternut Apple Bisque requires about 45 minutes from start to finish. This recipe makes 10 servings with 340 calories, 3g of protein, and 28g of fat each. For $1.37 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a side dish. 186 people have tried and liked this recipe. A mixture of onion, chicken broth, butternut squash, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by The Kitchen McCabe. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. Similar recipes include Curried Harvest Bisque, Butternut Bisque, and Butternut Bisque.
Servings: 10
Ingredients:
1 Apple(I used Pink Lady), peeled, cored, and chopped
4 T. Butter
1 large Butternut Squash
8 C. Chicken Broth
1 t. Coarse Salt
3 sprigs of Fresh Thyme, stems removed and discarded
1 C. Heavy Cream
Olive Oil, for brushing
1 large Onion, chopped
2 Parsnips, peeled and diced
White pepper and more salt, for seasoning
1 Sweet Potato, peeled and diced
Equipment:
oven
baking pan
pot
blender
Cooking instruction summary:
Preheat the oven to 400 degreesCut the butternut squash in half, lengthwise and remove the seeds. Brush the cut sides of the squash with olive oil and place cut side down on a baking dish.Bake for 35-45 minutes, or until squash is tender.While the squash is baking, melt the butter in a large stock pot over medium/high heat. Add the onion, apple, parsnips, sweet potato, salt, and thyme. Saute for about 10 minutes, or until vegetables are tender. Add the chicken broth and bring to a simmer.When the squash has finished cooking, remove it from the oven and cut away the skin. Be careful, it will be hot! Add the cooked squash the simmering soup and let simmer for about 5 minutes.Puree the soup in 2 batches using a blender. You can let the soup cool down before pureeing, if you like. If you puree it while its hot, take extra care to not let hot air build up in the blender. Vent as needed while pureeing. Puree until the soup is very smooth.Pour the pureed soup back into the stock pot. Add the cream and bring back to a simmer.Add salt and pepper to taste.Serve with browned butter and crisped sage.
Step by step:
1. Preheat the oven to 400 degrees
2. Cut the butternut squash in half, lengthwise and remove the seeds.
3. Brush the cut sides of the squash with olive oil and place cut side down on a baking dish.
4. Bake for 35-45 minutes, or until squash is tender.While the squash is baking, melt the butter in a large stock pot over medium/high heat.
5. Add the onion, apple, parsnips, sweet potato, salt, and thyme.
6. Saute for about 10 minutes, or until vegetables are tender.
7. Add the chicken broth and bring to a simmer.When the squash has finished cooking, remove it from the oven and cut away the skin. Be careful, it will be hot!
8. Add the cooked squash the simmering soup and let simmer for about 5 minutes.Puree the soup in 2 batches using a blender. You can let the soup cool down before pureeing, if you like. If you puree it while its hot, take extra care to not let hot air build up in the blender. Vent as needed while pureeing. Puree until the soup is very smooth.
9. Pour the pureed soup back into the stock pot.
10. Add the cream and bring back to a simmer.
11. Add salt and pepper to taste.
12. Serve with browned butter and crisped sage.
Nutrition Information:
covered percent of daily need
