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Brie's Butternut Squash Bisque

James Carrier
Yield Makes 2 quarts; 4 servings
After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Brie Tennis came pretty close with her own version.

Ingredients

  • 2 1/2 pounds butternut squash
  • 3 sweet apples, such as Golden Delicious (about 1 1/4 lb. total)
  • 3 cups fat-skimmed chicken broth
  • 1/2 cup dry white wine
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon hot chili flakes
  • Salt and pepper
  • 3 tablespoons minced fresh chives

Nutrition Information

  • calories 224
  • caloriesfromfat 2.8 %
  • protein 8.6 g
  • fat 0.7 g
  • satfat 0.1 g
  • carbohydrate 46 g
  • fiber 6.7 g
  • sodium 67 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse squash; cut in half lengthwise and scoop out seeds. Place halves cut side down in a 12- by 17-inch baking pan. Peel, halve, and core apples; add to pan, along with 1/4 cup water.

  2. Bake in a 400° regular or convection oven until squash and apples are tender when pierced, about 45 minutes. When cool enough to handle, scoop flesh of squash from peels; discard peels.

  3. In a blender or food processor, in batches if necessary, whirl squash, apples, and broth until smooth. Pour purée into a 3- to 4-quart pan. Add wine, cinnamon, nutmeg, ginger, and chili flakes. Bring to a simmer over medium-high heat; reduce heat and simmer, stirring occasionally, to blend flavors, about 15 minutes. Add salt and pepper to taste.

  4. Ladle soup into wide bowls and garnish with chives.