Ingrédients pour Apple And Butternut Squash Bisque
- 1 large butternut squash (about 3 pounds)
- 2 Granny Smith apples
- 1 medium onion
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- Brown Sugar
- White Pepper
- 4 cups chicken stock
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1 cup heavy cream
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Comment préparer Apple And Butternut Squash Bisque
- Preheat oven to 400°F (200°C).
- Chop 1 medium butternut squash (about 1.5 lbs) into 1-inch cubes. Peel and chop 2 medium apples (about 1 lb total), such as Honeycrisp or Fuji, into 1/2-inch pieces.
- In a large bowl, toss the butternut squash and apples with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried rosemary, and 1/2 teaspoon dried marjoram.
- Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash and apples are roasting, finely chop 1/2 medium yellow onion (about 1/2 cup).
- In a heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add 4 cups vegetable or chicken stock to the pot. Add the roasted butternut squash and apples.
- Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until completely smooth.
- In a separate small saucepan, make a roux: Melt 2 tablespoons butter, whisk in 2 tablespoons all-purpose flour, and cook for 1 minute, stirring constantly.
- Gradually whisk the pureed soup into the roux, a little at a time, until fully incorporated. This will help thicken the bisque.
- Return the soup to the saucepan and heat through. Stir in 1 cup heavy cream or half-and-half. Heat gently until warmed through; do not boil.
- Season to taste with salt and pepper. Garnish with a swirl of cream, a sprinkle of fresh rosemary, and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
48g
Fat
48g
Carbs
11g
