ROASTED
BUTTERNUT SQUASH & APPLE BISQUE SOUP
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Prep: 30
minutes Cook: 1
hour 15 minutes
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Makes: 12 cups
or 12 first-course servings
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- 1½ pounds Granny Smith apples, peeled,
cored, and quartered
- 4½ pounds butternut squash (about 3
medium), each cut lengthwise in half and seeded
- I large onion (about 10 oz), peeled and
cut into quarters
- 3 tbsp olive oil
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- ¼ cup packed brown sugar
- ¾ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ teaspoon salt
- ½ tsp ground pepper
- 3 cans (14 to 14½ oz each) chicken broth
(5¼ cups) or homemade chicken broth
- Fresh chives and coarsely ground pepper
for garnish
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- Preheat oven to 425 degrees F. Divide
apples, squash (cut sides up), and onion between two 15½" by
10½" jelly-roll pans or shallow large toasting pans; drizzle with
oil. Toss onions and apples to coat with oil. In cup, mix brown sugar,
cinnamon, cardamom, salt, and pepper. Sprinkle spice mixture over
ingredients in pans. Place pans on 2 oven racks; roast 1 hour or until
very tender and golden, rotating pans between upper and lower racks
halfway through roasting time. Cool slightly.
- With spoon, scoop out flesh from squash
halves and transfer to medium bowl. Discard and dark, tough bottom
layers from onion quarters. Cut onion and apples into large chunks.
- In blender at low speed, blend one-third
of roasted vegetable mixture with 1 can broth until pureed. Pour pureed
mixture into 4-quart saucepan. Repeat 2 more times with remaining
vegetable mixture and broth. Add 2 cups water to pureed mixture; heat to
boiling over high heat. Reduce heat to low; cover and simmer 5 minutes
to blend flavors. (If not serving soup right away, spoon into large
bowl; cover and refrigerate up to 2 days. Or ladle soup into
freezer-safe containers and freeze up to 1 month. Thaw in refrigerator
overnight; to serve, reheat over medium heat).
- To serve, ladle soup into individual soup
bowls. Garnish with chives and sprinkle with pepper.
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Each serving:
About 140 Calories.
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ENJOY!
Source:
Good Housekeeping
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