Chef’s Kitchen – Roasted Butternut Squash and Apple Bisque


Roasted Butternut Squash and Apple Bisque

Shopping List
8 oz. of diced yellow onion
6 oz. of diced carrots
6 oz. of diced celery
1 lb. of butternut squash
2 qts. of apple cider
1 pint of heavy cream
4 oz. of butter
1 oz. fresh oregano (minced)

Cut butternut squash in half lengthwise.
Drizzle olive oil, salt, and pepper.
Place in a 350 degrees F oven for 45 minutes or until tender.
Scoop out flesh and set aside.
In a stock pot saute onions, carrots, and celery.
Deglaze pan with apple cider and bring to a rolling boil.
Add butternut squash.
With an emersion wand or blender, blend all ingredients together and return to pot on medium-low heat.
Add heavy cream and let thicken.
Finish the soup with butter and oregano.

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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