Butternut Squash Bisque

Name: Butternut Squash Bisque
Ingredients: 2 lbs butternut squash or 2 frozen butternut squash puree; 1/2 onion, large, minced; 8 ounces butter, unsalted, room temperature; 1 cup heavy cream; 1/2 cup maple syrup, the real thing; 1 cup apple cider; 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground nutmeg; salt; pepper

10 ingredients

1 steps

Ingredients

2 lbs butternut squash or 2 frozen butternut squash puree
1/2 onion, large, minced
8 ounces butter, unsalted, room temperature
1 cup heavy cream
1/2 cup maple syrup, the real thing
1 cup apple cider
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
salt
pepper

Directions

1

If using fresh squash, peel, seed and cut in large chunks. If using frozen squash puree, let thaw. In a large saucepan, boil onion and fresh squash in lightly salted water, until just tender, or just boil onions till tender if using frozen squash puree. Drain well, then (quickly) puree, either with an immersion blender or by batches in a stand blender, together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Add salt and pepper to taste. Heat thoroughly, and serve.