The Perfect Autumn Vegetable

After Columbus Day it seems before you know it, it’s November! Since its November and butternut squash is the perfect autumn vegetable, I am going to share my recipe for Butternut Squash & Apple Bisque. Being my mother’s daughter, it wasn’t until a few years ago that I attempted to try any cream soups, let alone try a recipe. My friend, Annie Laliberte turned me on to lobster bisque (you can’t very well refuse to try something when you’re a guest) and she still makes the best! Then one year, at a Yankee Wood Chapter’s holiday party at the Inn at Woodstock Hill in Connecticut, I tried a butternut apple soup that was delicious, and I was hooked. I hope you enjoy my version!

Butternut Squash Bisque
Makes 6 to 8 servings

4 tablespoons unsalted butter
1 small onion, coarsely chopped
1 medium tart apple (Granny Smith)
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
2 1/2 cups low sodium chicken broth (or vegetable broth)
2 cups of water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated black pepper
1/2 cup half-and-half

In large saucepan, heat butter over medium heat. Add onion, apple, cinnamon, clove, and black pepper.

Cook until onions and apple are softened. Add the squash, chicken broth, and water and bring to a boil, reduce heat to a medium low and simmer until the squash is tender. Stir occasionally and break up any large pieces of squash.

This should take about 20 minutes, depending on the size of the squash cubes. Remove from heat and add the half-and-half. Using an immersion blender, purée the soup until smooth, return to heat and simmer for a few more minutes.

You can garnish the soup with toasted pumpkin seeds, parsley, a thin slice of apple (remember to dip apple in lemon juice to keep it fresh looking) or swirl a teaspoon of sour cream in the bowl. If using a blender, make sure you blend the soup in small batches.