One of Jared’s coworkers brought this bisque to his office. Jared liked it enough to request the recipe and ask me to make it for dinner one night. I wasn’t so sure about it myself. I thought that it would be too sweet with the carrots, cider and apples. This was not the case. The bisque has a smoky flavor with just a little bit of heat and a smooth, creamy texture. We made a satisfying weeknight meal of this soup and some crusty bread.
Butternut Squash Bisque
Makes 6-8 servings
3-4 lbs. butternut squash, peeled & cubed
1 onion, finely chopped
2 stalks Celery, finely chopped
1 carrot, finely chopped
2 cloves minced garlic
2 Chipotle peppers in adobo, chopped
2 apples – cored, peeled & cubed
48 oz. chicken stock
1 c. apple cider
4 oz. smoked cheddar cheese, shredded
¼ cup butter
1. In a large pot, melt the butter. Add squash, carrots, celery, onion, and garlic to the pot. Cover and cook until the squash is soft, stirring frequently
2. Once the squash has softened, add chicken stock, peppers, apples and cider. Bring to a boil, then simmer for 20 minutes, stirring occasionally.
3. Remove from heat, add shredded cheese and puree with an immersion blender. Garnish with additional shredded cheese.
Recipe Source: I apologize, but I have no idea where this recipe originally came from. It was given to my husband by his coworker. My Google-fu has failed to give me any additional information