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Butternut Bisque




3 lbs Butternut Squash

4 Granny Smith Apples

2 tbl Vegetable Oil

1 Large Onion, diced

1 Stalk Celery, chopped

4 c. Chicken Broth

2 c. Water

½ tea salt

1 tea thyme

1 c . Half & Half




Peel and seed the squash.  Cut into cubes.  Peel and core apples and cut into chunks. Heat vegetable oil in a pot.  Add onion and celery.  Sauté until tender, about 5 minutes.  Add squash, apple, broth, and water.  Bring to a boil.  Reduce heat, add thyme and salt and simmer for 30 minutes.  Blend batches of soup in a blender and return pureed mixture to pot.  Add half & half and rewarm without bringing back to a boil.  Serve and enjoy!  Yield: 10 servings