Squash Apple Bisque
Squash Apple Bisque is an moderately easy dinner. Made with 5 apples, 1 1/3 lb. butternut squash, 3/4 gal. chicken broth, 1 1/2 onions, diced and 1 tsp. rosemary, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Peel, core and chop apples.
Seed, skin and chop squash into small chunks.
Place chopped apples, squash, onions, chicken broth and rosemary in a pot and bring to a boil.
Reduce to a simmer and cook for 30 minutes.
Meanwhile, melt margarine; cool.
Whisk in flour to make a roux.
Cook roux for 10 minutes or until it boils up a lighter color.
Pour cooked roux into vegetables and broth. Stir with a whisk to keep smooth.
Simmer 15 minutes.
Remove from heat.
Add half and half to finished soup and serve.
Yields 1 gallon.
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