Apple Squash Bisque



Apple Squash Bisque
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Rating: 0
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Servings
8
Servings
8
Apple Squash Bisque
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Ingredients
  • 4 Tbsp. butter (or oil for vegan preparation)
  • 2 cups chopped onion
  • 2 garlic gloves (about 2 tablespoons), chopped
  • 1 2-inch piece of fresh ginger, peeled and chopped
  • 4 cups apple cider or juice
  • 1/3 cup converted rice (Uncle Ben’s)
  • 4 cups cooked squash puree (roasted, steamed, boiled, frozen)
  • Sea salt and fresh pepper to taste
  • ¼ cup brandy (optional)
  • ¼ cup heavy cream (optional)
  • Chopped fresh parsley
Servings:
Units:
Instructions
  1. Melt the butter or heat the oil in a large, heavy-bottomed soup pot. Add the onions and cook until soft. Stir in the garlic and ginger. Cook, stirring, until fragrant and they start to soften.
  2. a simmer. Cover and cook until the rice is tender, almost overcooked, about 20-25 minutes. Stir occasionally to prevent from sticking.
  3. Once the rice is cooked, remove the soup from the stove. Puree with an immersion blender or in small batches in a blender until smooth. Season to taste with sea salt and fresh pepper. The soup may be refrigerated at this time until ready to serve.
  4. To serve: Heat the soup to a simmer. Ladle bisque into heated soup cups. Top the soup with chopped fresh parsley and garnish with a swirl of heavy cream.
  5. To serve in the traditional way: Heat the soup to a simmer. Heat the brandy in a small pan, ignite it and let the flames burn off completely. Add it to the pot. Spoon hot bisque into heated soup cups. Garnish the top with a swirl of heavy cream and chopped fresh parsley.
Recipe Notes

Nutritional analysis per serving (with cream): 229 calories, 2.2 grams protein, 30 grams carbohydrates, 12 grams fat, 135 mg. sodium, 3 grams fiber.

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