I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Wednesday, August 17, 2011

Fran's Butternut Squash Bisque

2 1/2 lbs buttternut squash, peele dand cut into 1" cubes
3 sweet apples, peeled, seeded and quartered

3 C chicken stock

1/2 C dry white wine
1 stick butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp hot chili flakes

fresh chives, minced
sour cream

Oven to 400.

Toss squash with evoo, salt, and pepper.  Place on a baking tray with apples and bake 20 minutes or until tender when pierced.  Once done, blend until smooth.

Pour into a 3-4 qt pot.

Add next group of ingredients and bring to a simmer over med/high heat.  Reduce heat and simmer 15 minutes.

Salt/pepper to taste.

Serve with a dollop of sour cream and a sprinkling of chives.

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