Butternut Squash Bisque with a Twist

We are reaping the culinary benefits of a bountiful squash harvest this fall. My son and his wife are keeping us supplied with my favorite fall vegetable! What better flavor to accompany this rich bisque that apples. The natural sweetness adds that perfect twist! I have learned from experience that by adding potatoes to any soup it will add that rich thickness without adding cream. Not only am I reaping squash from my kid’s garden, but fresh herbs on a weekly basis! Fresh thyme is my favorite fall herb, adding the warm woodsy flavor in my soups and stews. For today’s soup I chose butternut squash, apple, potatoes, onion, yellow bell pepper and thyme and parsley and…

Chicken stock.

Place cut-up veggies on a baking pan, toss with olive oil, thyme, salt and pepper. I peeled the squash but not the potatoes and apple.

Roast in a 375 oven for 45 minutes, turning veggies occasionally.

Remove the thyme stems. Place about half of the veggies in your blender. (my trusty Vita-Mix does awesome!) Add 1 c. chicken stock. Puree. Repeat until veggies are all pureed.

Pour mixture in a saucepan and bring to just a boil. Remove from heat and ladle into soup bowls.

Garnish with a dollop of sour cream and fresh chopped parsley. The perfect drink is Simply Apple juice!

I had picked up a loaf of fresh artisan whole grain bread which added to the comfort and taste of this simple soup meal!

This soup is close to becoming my new favorite. The flavors were rich and the texture was creamy, without the cream! It was even better heated up the following day. My honey will see this again on our dining table…soon.

Butternut Squash Bisque with a Twist

1 medium butternut squash, peeled and diced in 1” chunks
1/2 white onion, cut into chunks
2 Russet potatoes, cut into chunks
1 yellow bell pepper, seeded and quartered
1 apple, cored and quartered
3 T. olive oil
1 carton chicken stock
2 springs fresh thyme
Salt & pepper to taste

Place veggies on a baking sheet, toss with olive oil, salt and pepper and thyme. Roast in 375 oven for 45 minutes, turning several times. Place portions in blender with stock and puree. Pour into saucepan and heat throughout. Serve with a dollop of sour cream and chopped fresh parsley.