SQUASH APPLE BISQUE

This recipe comes from an old and dear friend. Let’s just call her Chef Rae.

Here is a great dairy soup for those stay at home, cold weekend afternoons………..

Squash Apple Bisque.
Serves 6-8

4 cups vegetable stock (not broth)
1 medium butternut squash, peeled, seeded, chopped
2 large tart apples, peeled and chopped
(OR substitute apple cider for half of the stock and omit apples)
1 small onion, peeled and chopped
1/8 teaspoon of rosemary
6 TBL butter
6 TBL flour
3/4 cup half & half or cream
salt & pepper

Combine stock, squash, apple, onion & rosemary in 4 quart saucepan. Cover and simmer over low heat until squash is tender (about 15 minutes). Puree in blender or processor, return to pan.
Melt butter in 1 quart saucepan. Stir flour and cook 2-3 minutes over medium heat, stirring constantly. Stir into squash puree. Simmer uncovered 15 min over low heat. Add cream and season with salt and pepper.

{I omit the flour and butter part and just add some half & half. Still yummy.}