Butternut Squash Bisque (From Jessica L.)

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   Slice the butternut squash in two, then place skin-side down on shallow pan filled with about 1/4 inch water. Sprinkle brown sugar on top and bake for 30 minutes. Melt 2 T. butter in large saucepan. Add 1 medium onion, sliced, and cook for about 5 minutes until soft. Add 3 cups peeled, seeded, and cubed butternut squash (about 1/2 of a butternut squash); 1-1/4 water; 1 sweet potato, cubed; 1 red apple, cubed; and 1 tsp paprika. Bring to a boil. Bring to low heat, cover, and simmer for about 35 minutes until the vegetables are soft. Very, very carefully, ladle part of the soup into a blender. Using potholders, hold the lid of the blender down and blend the soup. DO NOT fill the blender full or the blender will explode. Keep enough room in the blender for the hot air to expand. Pour the blended soup into a clean pan. Season with salt, pepper, cinnamon, and nutmeg to taste. Reheat slowly, and add 1/2 cup sour cream or whipping cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.