Gourmet: Apple & Butternut Squash Bisque Recipe

We had our monthly Ladies’ Fellowship and Stephanie made this delicious soup:


  • 1 1/2 pounds peeled, seeded butternut or other hard-shelled squash (about 2 small butternuts)
  • 2 tart green apples, peeled and chopped
  • 1 oinion, coarsely chopped
  • Pinch of rosemary
  • Pinch of marjoram
  • 1/2 teaspoon salt
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground white pepper
  • 1 quart chicken stock
  • 4 tablespoons butter (I would probably use 2 T butter and 2 T olive oil since I use olive oil in most things)
  • 2 tablespoons flour
  • 1 1/2 cups half-and-half  (I would try fat-free)

Cut squash into large chunks.  Combine squash, apples, onion, herbs, salt, sugar, pepper and stock in saucepan.  Bring to a boil and simmer about one hour.  Strain squash and apples from the soup and puree in electric blender.   Return puree to soup, mixing well.

Melt butter in a large pot over medium heat.  Stir in flour, mixing well.  Pour the soup through a strainer over the flour mixture, a little at a time.  Stir well with a whisk.  Bring to a boil.

Reduce heat and stir half-and-half into soup; heat through, but do not boil.

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