Butternut Squash Bisque
2 TB butter
1 medium onion, peeled and diced
2lb. butternut squash, peeled, seeded and cut into 1 inch cubes
1 Granny Smith or Golden Delicious
peeled seeded, cored and cut in to 1/4" pieces
1 qt. chicken stock or water
1 bay leaf
1 sprig thyme
1 TB honey
Salt to taste
Freshly ground pepper to taste
1 cup heavy cream, optional
1/4 cup grated cheddar cheese
1 cup smoked chicken, diced into
1/4 " pieces
Melt butter in a large saucepan on medium heat. Add onions and sauté until
translucent. Add the squash and apple and sauté a few more minutes. Increase heat to
high and add chicken stock or water and the bay leaf, thyme and honey. Salt lightly
and bring to a boil, then reduce heat and simmer until squash is very soft. About 15
minutes.
Remove bay leaf and thyme. In batches, puree the soup in the blender.
Return soup to saucepan. Add pepper, cream (if desired), cheese and smoked chicken.
Stir over low heat until the cheese is melted and the soup is warm.
Pairs with Ferrari - Carano Tre Terre Chardonnay