Apple and Butternut Squash Bisque

1 1/2 pounds peeled, seeded butternut squash (2 small), cut in chunks
2 tart green apples, peeled and chopped
1 onion, coarsely chopped
Pinch each of rosemary and marjoram
1/2 teaspoon salt
2 teaspoons brown sugar
1/4 teaspoon ground white pepper
1 quart chicken stock
1/2 stick (4 tablespoons) butter
2 tablespoons flour
1 1/2 cups half-and-half

Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper
and stock in heavy saucepan. Bring to a boil and simmer 1 hour.

Strain squash and apples from soup, puree in electric blender and return
to soup. Melt butter in a separate saucepan. Add flour, mix well and
pour soup through a strainer over the flour mixture, a little at a time.
Stir well with a whisk. Bring to a boil. Stir half-and-half into soup
and heat through but do not boil. Makes 6 servings.

"Becca" wrote in message

> Apple and Butternut Squash Bisque
(recipe snipped)

Becca, you posted this several years ago and I'm glad to see you have posted
it again. It is one of my favorite soups!

Dora

Becca wrote:
>
> Apple and Butternut Squash Bisque
>
I love this kind of stuff, but I make mine with part of the liquid being
cider.
blacksalt

Becca wrote:
>
> Apple and Butternut Squash Bisque
>
I love this kind of stuff, but I make mine with part of the liquid being
cider.
blacksalt

ANy suggestions for a substitution if marjoram is unavailable? It isn't
available dried or fresh here where I live (non- 1st world country)
Sandi

ANy suggestions for a substitution if marjoram is unavailable? It isn't
available dried or fresh here where I live (non- 1st world country)
Sandi

Marjoram is similar enough to oregano.
--Lia


Sandi wrote:
> ANy suggestions for a substitution if marjoram is unavailable? It isn't
> available dried or fresh here where I live (non- 1st world country)
> Sandi
>

Marjoram is similar enough to oregano.
--Lia


Sandi wrote:
> ANy suggestions for a substitution if marjoram is unavailable? It isn't
> available dried or fresh here where I live (non- 1st world country)
> Sandi
>

kalanamak wrote:

> Becca wrote:
>
>>Apple and Butternut Squash Bisque
>>
>
> I love this kind of stuff, but I make mine with part of the liquid being
> cider.
> blacksalt

Good idea, I will try that.

Becca

kalanamak wrote:

> Becca wrote:
>
>>Apple and Butternut Squash Bisque
>>
>
> I love this kind of stuff, but I make mine with part of the liquid being
> cider.
> blacksalt

Good idea, I will try that.

Becca

"Becca" > wrote in message
...
> Apple and Butternut Squash Bisque
>
> 1 1/2 pounds peeled, seeded butternut squash (2 small), cut in chunks
> 2 tart green apples, peeled and chopped
> 1 onion, coarsely chopped
> Pinch each of rosemary and marjoram
> 1/2 teaspoon salt
> 2 teaspoons brown sugar
> 1/4 teaspoon ground white pepper
> 1 quart chicken stock
> 1/2 stick (4 tablespoons) butter
> 2 tablespoons flour
> 1 1/2 cups half-and-half
>
> Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and
> stock in heavy saucepan. Bring to a boil and simmer 1 hour.
>
> Strain squash and apples from soup, puree in electric blender and return
> to soup. Melt butter in a separate saucepan. Add flour, mix well and pour
> soup through a strainer over the flour mixture, a little at a time. Stir
> well with a whisk. Bring to a boil. Stir half-and-half into soup and heat
> through but do not boil. Makes 6 servings.
============

Hey Becca!

This sounds great. I'm saving it!

I have a recipe that hahabogus did a while back that we absolutely love.
It's somewhat similar... and it's amazing!!!

Cyndi

From: hahabogus Mar 22 2002
Whisky Squash Soup

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
3 pounds squash (acorn, buttercup, butternut, etc.)
6 cups chicken stock
1/4 cup rye whiskey
1 bay leaf and 2 sprgs thyme, tied together with string
1 tablespoon maple syrup
salt and white pepper to taste
1/4 cup sour cream or whipping cream

Cut the squash in half and use a spoon to scoop out the seeds. Peel the
squash and cut the flesh into cubes. In a soup pot, melt the butter with the
olive oil over medium-low heat and cook the onion, covered, until tender.
Stir in the squash, stock, whisky, herb bundle, and syrup and bring to a
boil over high heat.
Reduce heat to low and simmer, uncovered, until squash is softened, about 30
minutes. Remove the herb bundle and discard. Using a food process or a
hand-held immersion blender, puree the soup until smooth. Return the soup to
a simmer over medium heat and cook for 10 minutes. Season to taste with salt
and pepper. Whisk in the sour cream or whipping cream, or drizzle a
tablespoon or so over each bowl. Serves 4-6.

"Becca" > wrote in message
...
> Apple and Butternut Squash Bisque
>
> 1 1/2 pounds peeled, seeded butternut squash (2 small), cut in chunks
> 2 tart green apples, peeled and chopped
> 1 onion, coarsely chopped
> Pinch each of rosemary and marjoram
> 1/2 teaspoon salt
> 2 teaspoons brown sugar
> 1/4 teaspoon ground white pepper
> 1 quart chicken stock
> 1/2 stick (4 tablespoons) butter
> 2 tablespoons flour
> 1 1/2 cups half-and-half
>
> Combine squash, apples, onion, rosemary, marjoram, salt, sugar, pepper and
> stock in heavy saucepan. Bring to a boil and simmer 1 hour.
>
> Strain squash and apples from soup, puree in electric blender and return
> to soup. Melt butter in a separate saucepan. Add flour, mix well and pour
> soup through a strainer over the flour mixture, a little at a time. Stir
> well with a whisk. Bring to a boil. Stir half-and-half into soup and heat
> through but do not boil. Makes 6 servings.
============

Hey Becca!

This sounds great. I'm saving it!

I have a recipe that hahabogus did a while back that we absolutely love.
It's somewhat similar... and it's amazing!!!

Cyndi

From: hahabogus Mar 22 2002
Whisky Squash Soup

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
3 pounds squash (acorn, buttercup, butternut, etc.)
6 cups chicken stock
1/4 cup rye whiskey
1 bay leaf and 2 sprgs thyme, tied together with string
1 tablespoon maple syrup
salt and white pepper to taste
1/4 cup sour cream or whipping cream

Cut the squash in half and use a spoon to scoop out the seeds. Peel the
squash and cut the flesh into cubes. In a soup pot, melt the butter with the
olive oil over medium-low heat and cook the onion, covered, until tender.
Stir in the squash, stock, whisky, herb bundle, and syrup and bring to a
boil over high heat.
Reduce heat to low and simmer, uncovered, until squash is softened, about 30
minutes. Remove the herb bundle and discard. Using a food process or a
hand-held immersion blender, puree the soup until smooth. Return the soup to
a simmer over medium heat and cook for 10 minutes. Season to taste with salt
and pepper. Whisk in the sour cream or whipping cream, or drizzle a
tablespoon or so over each bowl. Serves 4-6.