Butternut Squash Bisque

Ingredients

• 2 tablespoons butter
• 1/4 cup chopped onion
• 2 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
• 1 1/2 cups water
• 1 1/2 cups regular or reduced sodium chicken stock or broth
• 1 cup apple cider
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup fat-free half-and-half
• 1/4 cup heavy (or whipping) cream
• Salt, to taste
• Sour cream (optional)
• Freshly grated nutmeg (optional)

Instructions

• Melt butter in a large saucepan over medium heat. Add onion; cook until tender, about 3 minutes, stirring frequently. Add squash, water, chicken stock or broth, cider, cinnamon, and ground nutmeg. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Remove from heat and uncover; cool 15 minutes. Puree in batches using a blender. Transfer to a large saucepan. Add half-and-half and heavy cream. Cook over medium-low heat until heated through, about 5 minutes, stirring occasionally; season with salt. Dollop with sour cream and sprinkle with freshly grated nutmeg, if desired. Makes 8 servings.

Notes

https://www.theharriedhousewife.com/harried-housewifes-recipe-box/butternut-squash-bisque/

Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara