Butternut Squash & Apple Cider Bisque
Servings: 16, Yield: 1gallon
1yellow onion, peeled and quartered
1 oz. garlic cloves, whole
3 pounds butternut squash, peeled and chopped
1 oz.brown sugar
12 fluid ounces Vermont apple cider
38 fluid ounces vegetable stock
10 fluid ounces heavy cream
1.5 tsp cinnamon
1 pinch nutmeg
2 oz. butter, melted
1 fluid ounce cider vinegar
Saute onion and garlic in melted butter until onions are soft. Add butternut squash, brown sugar, apple cider, vegetable stock, cider vinegar and spices. Bring to a boil and cook until squash is tender. Puree with blender while adding heavy cream. Season to taste with salt and pepper.
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I can tell by reading this it will beat all my other recipes.
Ellison Bay Pottery Studios: Mmmmmm Making this soup for dinner and you are invited. Bring bread and a bottle of your favorite wine.