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Bisque: Roasted Butternut Squash & Apple Bisque

Source of Recipe

SC Johnson


List of Ingredients

2 Tablespoon vegetable oil

1 2-lb (large) butternut squash

1 small onion, chopped

2 Granny Smith apples, peeled, cored and cut into 3/4-inch chunks

2 cans chicken or vegetable broth

salt to taste

freshly ground black pepper

1/8 teaspoon dried thyme

1/2 cup half-and-half

thinly sliced red apple for garnish




Recipe

1. Preheat oven to 350°. Split squash in half lengthwise and place cut side down on baking sheet coated with 1 tablespoon of oil. Roast 45 minutes or until soft.


2. Cook onion in a saucepan with remaining oil until tender. Scoop out flesh from squash and add along with apples, broth, salt, pepper, and thyme. Simmer 20 to 25 minutes.


3. Carefully puree in a food processor or blender until smooth. Return to saucepan with half-and-half and reheat. Check seasoning. Garnish with apple slices.