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Butternut Squash Sage Bisque
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Brief Description
Butternut squash bisque with apples and sage.
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Main Ingredient
butternut squash
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Dec 31, 2019
Number of Servings:
Ingredients:
- 2 pounds - butternut squash peeled, cut into chunks
- 2 - tart green apples peeled, cored, cubed
- 1 - onion chopped
- 4 cups - defatted chicken stock
- 1/4 cups - sour cream
- 1 cups - heavy whipping cream
- 2 tablespoons - unsalted butter
- 1 teaspoons - sea salt
- 1/2 teaspoons - freshly ground white pepper
- 1/4 teaspoons - cayenne or to taste
- 1 teaspoons - fresh sage
Directions:
Melt butter in a stock pot and add onion; sauté until golden brown. Add the squash and stock and bring to a boil over high heat.
Reduce the heat to medium and simmer for about 40 minutes or until squash is very tender.
Cool and puree the mixture in a blender or food processor.
Return the puree to the pot and heat. Stir in the sour cream.
Put a bit of the soup into the whipping cream, so cream doesn't coddle when poured into soup. Add whipped cream, salt and pepper to taste along with cayenne.
Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning if needed. Keep warm over low heat.
Add apples to soup, and serve soup with a sprinkle of chopped sage.
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