Butternut Squash Bisque
Recipe from
Better Homes and Gardens
Chipotle peppers give this creamy soup a bit of heat, while smoked Gouda cheese adds earthy richness. Butternut squash and apples provide a buttery texture.
Servings:
8
Prep Time:
40 mins
Ingredients
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12 1/2 - 3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawedsee savings
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1/4 cupbuttersee savings
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1medium onion, choppedsee savings
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1large carrot, coarsely choppedsee savings
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1stalk celery, coarsely choppedsee savings
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2cloves garlic, mincedsee savings
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2large Braeburn or Gala apples, peeled, cored and choppedsee savings
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148 ounce box reduced-sodium chicken brothsee savings
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1 cupapple cider or apple juicesee savings
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2canned chipotle peppers in adobo sauce, coarsely choppedsee savings
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1/2 cupsour creamsee savings
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3 ouncessmoked Gouda or smoked cheddar cheese, finely shreddedsee savings
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Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)see savings
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Directions
1.
Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2.
When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
Nutrition information
Per serving: Calories 213, Total Fat 11 g, Cholesterol 30 mg, Sodium 655 mg, Carbohydrate 26 g, Fiber 3 g, Protein 6 g,
Percent Daily Values are based on a 2,000 calorie diet
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