Just in time for chilly autumn weather, this roasted butternut squash and apple bisque will warm your soul as well as your tummy. This would be a great first course for Thanksgiving dinner or as lunch when accompanied with a grilled gruyere sandwich or spinach and goat-cheese salad.
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- 2 butternut squash (split, seeded & roasted)
- 2 apples (granny smith, rough chopped seeds removed)
- 1 onion (diced)
- 1 quart apple cider
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- salt & pepper
- crème fraiche
- To roast the squash, split in half length-wise, scoop out the seeds, place skin side up in a pan and place in 400-degree oven until the squash is soft, 25-30 minutes. Let cool slightly.
- Saute the onion, apple, ginger & cinnamon until the onions are soft.
- Add roasted squash, with cider and enough water to cover.
- Bring to a boil; then turn down to medium heat. Cook 30-40 minutes.
- Puree and strain
Yields approximately 2 quarts, and can be prepared a day in advance. To serve bring to a boil turn down to low, stir often. Ladle into bowls, garnish with a dollop of crème fraiche.