Butternut Squash Bisque with Apples
My all time favorite bisque recipe. A Better Homes & Garden winner from years back!
- 1 2½ – 3 pound butternut squash or 3, 12-oz. pkgs. frozen cooked winter squash, thawed
- 3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
- ½ cup sour cream
- 2 canned chipotle peppers in adobo sauce, coarsely chopped
- 1 cup apple cider or apple juice
- 1 48 ounce box reduced-sodium chicken broth
- 2 large Braeburn or Gala apples, peeled, cored and chopped
- 2 cloves garlic, minced
- 1 stalk celery, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium onion, chopped
- ¼ cup butter
- Crumbled cooked bacon, celery leaves, and/or shaved Gouda cheese (optional)
- Peel, seed, and cube butternut squash. In 6-qt. Dutch oven melt butter over medium-high heat.
- Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery, and garlic.
- Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider, and peppers. Bring to boiling; reduce heat.
- Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
- When slightly cooled, puree in pot using an immersion blender. (Or puree in batches in a blender; return soup to saucepan.)
- Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted.
- Top with bacon, celery leaves, and/or Gouda cheese.