BUTTERNUT SQUASH AND APPLE BISQUE

BUTTERNUT SQUASH AND APPLE BISQUE image

Yield 6

Number Of Ingredients 12

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3 T butter
5 c 1/2 inch cubes peeled and seeded butternut squash
1 1/4 c chopped onion
1/2 c chopped carrots
1/2 c chopped celery
1 small Granny Smith apple, peeled, cored and chopped (about 1 1/2 c)
1/2 t allspice
3 1/2 c vegetable or low-salt chicken broth
1 c apple cider
1 c whipping cream, divided
salt and freshly ground pepper
chopped fresh parsley

Steps:

In a large pot over medium-high heat, melt the butter. Add the squash, onion, carrot, and celery and saute until softened, about 10 minutes. Add the apple, allspice, broth and cider. Bring to a boil, then reduce heat to medium-low. Cover and simmer until vegetables are tender, about 30 minutes. In a blender, puree the soup, in batches if necessary. Return soup to the pot. Add 1/2 c cream and bring to a simmer. Thin soup with additional broth, if desired. Season with salt and pepper. Ladle soup into bowls, then drizzle with cream. Garnish with parsley.