With a kitchen counter overflowing with winter squashes and onions, this savory soup recipe from Spiral Path Farm is exactly what I was looking for! While my younger children dislike it, my oldest son declared this his new favorite soup, beating out Curry Chicken Corn Chowder for the coveted title.
Delicious and very pretty with its rich orange color, I served a bowl of this soup with some artisan bread and butter. And while there's some chopping involved, it's so easy to make.
The recipe doesn't specify the number of servings, but I think we got about 8 servings from it.
[Tweet "Use those winter vegetables in a delicious bisque for #MeatlessFriday! #recipe by @CMAstfalk"]
Butternut Squash and Cider Bisque
4 tbsp. (1/2 stick) unsalted butter
2 c. onion, diced
4 tsp. curry powder
1 butternut squash
3 c. vegetable stock (chicken stock may also be used if you're not making a meatless meal)
1 c. apple cider
salt and pepper to taste
Melt the butter in a large kettle or Dutch oven and sauté the onions and curry powder over very low heat for about 25 minutes.
Meanwhile, peel the squash and apples and cut them into chunks. (If the squash is too difficult to cut, bake in a 400-degree oven for about 20 minutes before peeling and cubing.)
Add the squash, apples, and stock to the kettle and simmer for 25 minutes. Mash with a potato masher or purée with a blender according to your preference.
Return puréed bisque to the kettle; add cider and season to taste with salt and pepper. Heath through and serve.
Copyright 2017 Carolyn Astfalk.