Apple & Butternut Squash Bisque

For me, Fall wouldn't be compelete without making a batch of Butternut Squash Bisque! Aside from Borscht, this has to be my other favorite soup. These is a great recipe for anyone with a garden or someone who is into self-sufficiency as butternut squash have a reputation for their long-shelf life. Because the squash store so well, stock up now while you still can so you can make a fresh, warm pot during the upcoming winter months! An additional ingredient that heightens the flavor is another fall classic-- the apple. The pectin found in apples makes for a thicker and sweeter soup!

                                                                                                  
Ingredients:

Butternut Squash (Peeled and diced)--- 2 Lb.
Water or Stock--- 1-2 quarts (depending on your preferred thickness)
Ground Cinnamon--- 2 Tbsp
Crushed Black Pepper--- Pinch
Nutmeg--- To Taste
Apple (Peeled and sliced)--- 2 Cups
                                                                                                  

Peel, clean and dice squash. The smaller you cut the pieces, the faster they will become tender. Place squash and apples onto a larger stock pot.

 

Add water or stock to the pot. On the stovetop, cover pot and bring the contents to a rolling boil. Once boiling, reduce heat and allow to cook for 15-20 minutes, covered.

Once sqaush is fork tender, use a hand blender blender to puree squash into a smooth, liquid form. (If you don't have this type of blender, you can work in batches by pureeing squash in a food processor)

Season with cinnamon, pepper and nutmeg. For a thicker soup, let the pot simmer uncovered for a longer period of time to give off more steam. Enjoy!