Butternut Bisque

This is one of my absolute favorite soups.  I never fail to make it every fall and it is a perfect appetizer or a meal with a crusty loaf of bread.  I didn't write down what cookbook I copied this from, so source unknown.

Ingredients:

6 cups of chicken stock (I use lower sodium chicken stock.)

1 large butternut squash, peeled and cubed (about 6 cups)

2 medium tart green apples, cored, peeled, and chopped

1 1/2 tsp. sugar

1 tsp. salt (I usually eliminate this and let individuals just salt to taste at the end.)

Pinch of dried rosemary, crumbled

Freshly ground pepper

2 tbsp. (1/4 stick) butter

2 tbsp. all-purpose flour

2 tbsp. dry sherry (I will use Port or any red wine on hand.)

1/2 cup milk with 1 tbsp. cornstarch 

1. Combine stock, squash, apples, onion, sugar, salt, rosemary, and pepper in a heavy large saucepan.  Bring to boil.  Reduce heat and simmer until squash is tender, 1 hour or less.
2. Puree squash mixture in a blender until very smooth.  Return to pan and bring to a boil.
3. Melt butter in another heavy large saucepan over med-low heat.  Whisk in flour and cook 3 minutes.  Whisk in squash puree.  Simmer 5 minutes.  
4. Mix in sherry. Beat 1/2 cup of milk with cornstarch.  Turn off soup.  Whisk 1/2 cup of milk into soup.
5. Rewarm if necessary-Do Not Boil.
6. Ladle into soup bowls and serve.

Serves: 6

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I will link this to: 

This Chick Cooked at This Chick Cooks
Friday Food at Mom Trends

Foodie Friday at Designs by Gollum 

Go over and view all the wonderful recipes there.