Fall Harvest Bisque

Fall Harvest Bisque

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 5   Average: 4.6/5]

Warm your tummy with this unique Fall Harvest Bisque. If you want to make this soup vegetarian then swap vegetable stock for chicken stock.

  • 2 Medium Butternut Squash (Peeled, Seeded & Diced)
  • 7 Cups Chicken Stock
  • 2 Cups Apple Cider
  • 1 Cinnamon Stick
  • 1 Tablespoon Fresh Rosemary (Minced)
  • 2 Cups Apple Sauce
  • 2 Cups Half & Half
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Grated Nutmeg
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon White Pepper
  1. In a Dutch oven or heavy bottom pot, combine butternut squash, chicken stock, apple cider, cinnamon stick, and minced rosemary.
  2. Bring to a boil over a medium-high heat.
  3. Turn down heat and simmer for 20 minutes until squash is tender.
  4. Discard cinnamon stick.
  5. Remove from heat and transfer to food processor or blender. Puree in batches.
  6. Return mixture to Dutch oven and add apple sauce, half & half, maple syrup, vanilla, nutmeg, kosher salt, and white pepper.
  7. Turn heat to medium-low and cook for 10 minutes. Stir occasionally and make sure not to boil.
  8. Remove from heat and ladle into bowls.
  9. Serves 6
  10. “Work With What You Got”
  11. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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