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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Squash, Apple & Ginger Bisque Recipe

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This recipe for Squash, Apple & Ginger Bisque is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/8 c. butter
3 lbs. butternut squash, peeled, chopped
1/2 lb. onion, chopped
1/2 lb. carrots, peeled, chopped
1/8 c. chopped fresh ginger
1/2 lb. apples, peeled, cored, sliced
1/2 lb. celery, chopped
1 clove garlic, chopped
1/2 tsp. fresh thyme
7/8 c. unbleached, all-purpose flour
8 c. chicken or vegetable stock
1/2 c. dry white wine
2 bay leaves
1 1/2 T. brown sugar
1/8 c. maple syrup
Directions:
Directions:
In an 8 qt. stock pot, melt butter and sauté/steam the squash, onions, celery, carrots, garlic, ginger, thyme and apples until softened. Mix flour and enough stock to make a paste, blending until smooth. Mix paste with additional stock and dilute to pourable liquid, add to pan and cook for 5-8 minutes. Stir in the balance of the stock and the wine. Bring to a boil, and then reduce the heat to simmer. Add the bay leaves, maple syrup, brown sugar and salt and pepper to taste. Cook for about 30 minutes, or until the vegetables are tender. Puree the soup. Serve warm.

Adapted from http://www.cooks.com.
Personal Notes:
Personal Notes:
We like it with lots of black pepper, which balances the mild sweetness of the soup. Fabulous!!

 

 

 

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