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Butternut Squash Bisque

Ingredients

• 1 2 1/2- to 3-pound butternut squash or three 12-ounce packages frozen cooked winter squash, thawed
• 1/4 cup butter
• 1/2 cup coarsely chopped carrot
• 1/2 cup chopped onion
• 1/2 cup coarsely chopped celery
• 2 cloves garlic, minced
• 2 Braeburn or Gala apples, peeled, cored, and chopped
• 1 48-ounce carton reduced-sodium chicken broth
• 1 cup apple cider or apple juice
• 2 canned chipotle peppers in adobo sauce, coarsely chopped
• 1/2 cup sour cream
• 3 ounces smoked Gouda or smoked cheddar cheese, finely shredded
• Chopped up crisp-cooked bacon and/or shaved Gouda cheese (optional)

Directions

1. Peel, seed, and cube butternut squash.
2. In a Dutch oven melt butter over medium-high heat.
3. Add squash (if using), carrot, onion, celery, and garlic and cook 10 minutes, stirring frequently.
4. Add frozen squash (if using), apples, broth, cider, and chile peppers and simmer, covered, 25 minutes.
5. Transfer soup, half at a time, to a food processor or blender.
6. Cover and process or blend.
7. Return pureed soup to Dutch oven.
8. Stir in sour cream.
9. Gently reheat over low heat, stirring occasionally and making sure soup does not boil.
10. Remove from heat.
11. Add shredded cheese, stirring until melted.
12. Top with bacon and/or shaved cheese.

Attribution