Squash Apple Bisque Recipe

Name: Squash Apple Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 apples; 1 1/3 lb. butternut squash; 3/4 gal. chicken broth; 1 1/2 onions, diced; 1 tsp. rosemary; 1 c. flour; 1/2 c. margarine; 1/3 c. sugar; 3/4 c. apple cider; 1 qt. half and half

Servings: persons

1
Peel, core and chop apples.
2
Seed, skin and chop squash into small chunks.
3
Place chopped apples, squash, onions, chicken broth and rosemary in a pot and bring to a boil.
4
Reduce to a simmer and cook for 30 minutes.
5
Meanwhile, melt margarine; cool.
6
Whisk in flour to make a roux.
7
Cook roux for 10 minutes or until it boils up a lighter color.
8
Pour cooked roux into vegetables and broth. Stir with a whisk to keep smooth.
9
Simmer 15 minutes.
10
Remove from heat.
11
Add half and half to finished soup and serve.
12
Yields 1 gallon.

1548

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 apples, 1 1/3 lb. butternut squash, 3/4 gal. chicken broth, 1 1/2 onions, diced, and more.

Yes, Squash Apple Bisque falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Apple Bisque

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