Take the chill out of a crisp autumn afternoon by indulging in a bowl of Butternut Squash Bisque. Brimming with the flavors of the season, this velvety soup is a timely treat.
The addition of apple cider enhances taste and the aromatic spices mingle perfectly with the season’s finest ingredients. Stop by a farmers’ market, roadside stand, or local supermarket for fresh-pressed cider and just-picked butternut squash for the very best in fall flavor.
Great for entertaining, you can make this recipe two days in advance and store, covered, in the fridge. Simply reheat on the stove over medium-low heat until thoroughly heated. Serve in these bowls from Oneida for the ultimate in ease and elegance.
Add a dollop of sour cream and a sprinkling of freshly grated nutmeg as the final flourish, and enjoy a sophisticated soup filled with creamy goodness.
BUTTERNUT SQUASH BISQUE
2 tablespoons butter
1/4 cup chopped onion
2 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
1 1/2 cups water
1 1/2 cups regular or reduced sodium chicken stock or broth
1 cup apple cider
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup fat-free half-and-half
1/4 cup heavy (or whipping) cream
Salt, to taste
Sour cream (optional)
Freshly grated nutmeg (optional)
Melt butter in a large saucepan over medium heat. Add onion; cook until tender, about 3 minutes, stirring frequently. Add squash, water, chicken stock or broth, cider, cinnamon, and ground nutmeg. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Remove from heat and uncover; cool 15 minutes. Puree in batches using a blender. Transfer to a large saucepan. Add half-and-half and heavy cream. Cook over medium-low heat until heated through, about 5 minutes, stirring occasionally; season with salt. Dollop with sour cream and sprinkle with freshly grated nutmeg, if desired. Makes 8 servings.
Thanks to Anchor Hocking for providing photography and dinnerware