The perfect fall meal: Butternut Bisque, Gouda, fresh apples and crusty bread. This soup is simple and affordable, and tastes like it came from a high-end restaurant.Butternut Bisque
1 Butternut squash (3-4 pounds), seeded, peeled and chopped
1/4 C Butter
1 White onion, chopped
1 Large carrot, chopped
1 Stalk celery, chopped
4 Garlic cloves, minced
1/2 TSP Nutmeg
1/2 TSP Ginger
2 Gala apples, peeled, cored and chopped
48-oz Chicken broth
1 C Apple cider
1-2 Fresh jalapeno peppers, seeded and sliced
Kosher salt and fresh ground pepper to taste
1/2 C Sour cream
Melt butter in a dutch oven, add first set of ingredients. Cook for about 15 minutes, until your vegetables start to soften. Add remaining ingredients, except sour cream. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Remove from heat and cool for 10 minutes. Add the sour cream and use an immersion blender (or food processor) to puree the soup into a smooth bisque. (This is soooo easy with an immersion blender. Go out and buy one JUST to make this soup. I promise it is worth it!)
Heat the soup thoroughly once again, garnish, and serve. Recommended garnish: Crumbly bacon, shredded Gouda or Swiss, a swirl of heavy cream.
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