Squash And Apple Bisque Recipes

SQUASH AND APPLE BISQUE

Steps:

• Mix all ingredients except sour cream in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 3 to 5 hours) or until squash is tender.
• Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker.
• Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir.
• Garnish each serving with a dollop of sour cream.

CURRIED BUTTERNUT SQUASH AND APPLE BISQUE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash onto a baking sheet cut-side down.
• Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
• Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
• Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
• Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

SQUASH AND APPLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

BUTTERNUT SQUASH APPLE BAKE

Steps:

• Preheat oven to 350°. Layer squash and apples in a 13x9-in. baking dish coated with cooking spray. Mix brown sugar, flour and cinnamon; sprinkle over top. Drizzle with butter. , Bake, covered, until squash and apples are tender, 45-55 minutes.

WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE

Steps:

• Peel and seed the butternut squash and cut into 2-inch chunks.
• Peel and core the apples and cut into 2-inch chunks.
• In a soup pot over medium-high heat, melt the butter.
• Saute the onion and shallots until softened, about 5 minutes.
• Add the apples and squash and cook until nicely coated, about 3 minutes longer.
• Add the stock and rosemary and bring to a simmer. Add the thyme.
• Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
• Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
• Stir in the half-and-half and season with salt and pepper.
• Reheat gently over medium-low heat.
• Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
• [you can garnish with leaves of rosemary and thyme].

SQUASH AND APPLE BISQUE

Steps:

• Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
• Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
• Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
• Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
• Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
• For crunch and colour, sprinkle with poppy seeds or chopped pecans.
• If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
• Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.