Roasted Butternut Squash and Apple Bisque
Roasted Butternut Squash and Apple Bisque
Servings: 8 meal size
Ingredients:
3 lbs butternut squash, halved lengthwise and seeded
2 lbs Granny Smith apples, peeled, cored and quartered
2 lg onions, peeled, cubed
4 garlic cloves
2 ½ c chicken broth
1 c orange juice, fresh
2 tsp orange zest
2 tsp curry powder
½ tsp cardamom
1 tsp sea salt
½ tsp black pepper, fresh ground
1 c milk
1 c yogurt
8 sage leaves, fresh maple syrup
Directions:
- Preheat oven to 425 degrees F. Line a sheet tray with foil and cooking spray
- Place squash, cut side down on tray and place in oven.
- In a large bowl, combine apples, onion and garlic with a little olive oil, salt and pepper. Toss to coat.
- After squash has roasted for 10 mins, add the apple mixture to pan and continue to cook for 30-40 mins longer.
- Remove when squash is tender. Allow to cool a little.
- In a soup pot, sweat onions and garlic until onions are translucent.
- Scoop out butternut flesh into pot and add remaining ingredients except milk and yogurt. Bring to a simmer for 10 mins. Turn off heat and add milk and yogurt.
- Using a blender, blend soup until smooth (If soup is hot, be careful. Do not fill blender jar more than 3/4 to allow for heat expansion when blending).
- To serve, ladle soup into individual soup bowls and garnish with sage and drizzle with maple syrup.
*Recipe courtesy World’s Fare Chef, LLC 2011
