Recipe for Butternut Squash Bisque with Apple

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1 lb	Butternut squash, unpeeled, seeded, quartered
2 x	Green apples, Granny Smiths are great
1 med	Onion, coarsely chopped
1/8 tsp	Marjoram
1/8 tsp	Rosemary
1 qt	Chicken stock
2 slc	White bread trimmed of crust and cubed, or substitute a small potato cut into small cubes because it is used only to thicken the soup
	Salt and pepper to taste
1/4 cup	Heavy cream or plain yogurt, optional

Instructions:

Instructions: Combine all ingredients except optional cream and bring to a boil, then allow to simmer uncovered for 45 min, or until squash is tender. Season.

Scoop the flesh out of the squash and discard the skin. Return the squash pulp to the soup and puree until smooth. Keep hot over low heat until serving.

Serve soup in bowls and pour 2 Tb cream on top or substitute 1 Tb plain yogurt. Sprinkle with fresh grated nutmeg.

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