"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Squash, Apple & Ginger Bisque Recipe

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This recipe for Squash, Apple & Ginger Bisque, by , is from Berkley Child & Family Development Center Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The McGreal Family
Added: Monday, February 23, 2009


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

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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