Butternut Squash and Apple Bisque Recipe
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The perfect autumn soup combining the savory flavor of butternut squash, the tartness of apple juice, the spicy sweetness of red bell pepper, and the aromatic qualities of onion, celery, and carrots.
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2 tablespoons olive oil
1 tablespoon butter
5 cups butternut squash - peeled, seeded, cubed
1 onion - chopped
1 carrot - large, peeled or unpeeled, cut into 1/4 inch slices
1/2 red bell pepper - chopped
2 stalks celery - chopped
1 Granny Smith apple, peeled, cored, and chopped
1/2 teaspoon ground allspice
1/4 teaspoon nutmeg
28 ounces vegetable broth
1 cup apple juice or cider
sour cream for garnish - optional
:large pot or dutch oven
Over medium heat, melt butter and olive oil together.
Add all of the vegetables and saute, stirring occasionally, until the vegetables are somewhat tender - approximately 10 minutes.
Mix in the apple, allspice and nutmeg.
Add the broth and apple juice.
Bring all to a boil then reduce heat to a simmer.
Cover and simmer until the vegetables are tender, approximately 30 minutes.
Using a blender, food processor or an immersion blender, puree the soup.
Return the soup to the pot to keep warm until ready to serve.
Season with salt and pepper.
Ladle into bowls, top with a dollop of sour cream if desired.
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