Butternut-Cider Bisque

Name: Butternut-Cider Bisque
Ingredients: 1 tablespoon olive oil; 1/2 large onion, diced; 1/2 large carrot, diced; 1 stalk celery, diced; 1 pound butternut squash, peeled, seeded and diced; 4 sprigs fresh thyme, rinsed; 5 cups chicken stock or canned chicken broth; 2 cups apple cider; 2 cups heavy cream, apple cider, or chicken stock (optional); Salt and black pepper, to taste

10 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1/2 large onion, diced
1/2 large carrot, diced
1 stalk celery, diced
1 pound butternut squash, peeled, seeded and diced
4 sprigs fresh thyme, rinsed
5 cups chicken stock or canned chicken broth
2 cups apple cider
2 cups heavy cream, apple cider, or chicken stock (optional)
Salt and black pepper, to taste

Directions

1

Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes.
2

Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes.
3

Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes.
4

Remove from heat.
5

Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended.
6

Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency.
7

Add the salt and black pepper.
8

Heat gently and serve.