Pumpkin apple bisque redux

[eve11]

I made pumpkin apple bisque for the Halloween party last year, and I wanted to try it again but make it smoother, sweeter flavors than the recipe I had. My co-worker also gave me a small bottle of homemade maple wine which I thought would be a good ingredient.

So to wit:


Butternut Squash and Apple bisque

Ingredients:

1 small vidalia onion, minced (~1.5 cups)
1 regular size butternut squash
2 Fuji apples, minced
4 tbsp butter
1 tsp cinnamon
1 tsp curry powder
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp ground thyme
salt and pepper to taste
1/2 tbsp minced garlic

1/2 cup maple wine (or other sweet white wine)
~2 to 3 cups other liquid (water, chicken stock, vegetable stock or a mix of them to get the consistency you want)
1/2 cup of half and half

Preheat oven to 350F. Line a cookie sheet that has raised edges with heavy duty aluminum foil. Melt 1 tbsp butter and spread across the cookie sheet. Slice the squash longways and remove the seeds and stringy stuff. Place squash face down on the buttered sheet. Bake for 1 hour 20 minutes until the skin of the squash is puckered away from the meat of the squash and the butter is browned and bubbling.

The best way to peel the squash is to use a scissors to cut the ends of the squash while still on the sheet and just use a spoon or a spatula to peel the skin away. Throw away the skin, remove the squash from the foil and put in a bowl. Deglaze the browned bits with some of the wine and add to the bowl. Mix with a spatula to get a good mash of the squash. Set it aside.

Place a medium pot over low-medium heat and put in the ground spices, stirring with a spatula for about 30 to 45 seconds until they become aromatic. Add 3 tbsp of butter and melt it into the toasted spices, then add the onions and cook on low heat for about 10 minutes until they are soft and starting to brown. Add the minced apples and the garlic and up the heat to med-low. Cook for another 5 to 7 minutes, stirring occasionally, until the apples are getting tender. Deglaze the pan with the rest of the white or maple wine and stir until most of the wine is evaporate/absorbed.

Add in the squash and other liquid (I used water & chicken stock to get it to a good soup consistency), stir and simmer on low for 25 or so minutes, or until the apples are tender all the way through (like pie apples).

Use an immersion blender to blend to a smooth consistency. Stir in 1/2 and 1/2, and any water or stock to get it the thickness you would like, and serve.

Comments

[clocketpatch]

mmmm.... make me drool why don't you? :)

[eve11]

It came out really good!

[teragramm.livejournal.com]

This sounds awesome!!

[eve11]

Thanks! The original recipe came with a 24 oz jar of pumpkin spaghetti sauce and called for way more onion and apple in conjunction with just the sauce. I ended up adding sweet potato and squash to it the first time around. I think this version, using simpler ingredients and cooked longer, came out much better :)

[a-phoenixdragon.livejournal.com]

Ohh, that sounds good!!

*HUGS*