WILLIAMS-SONOMA WINTER SQUASH AND APPLE BISQUE
Make and share this Williams-Sonoma Winter Squash and Apple Bisque recipe from Food.com.
Provided by carrie sheridan
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed the butternut squash and cut into 2-inch chunks.
- Peel and core the apples and cut into 2-inch chunks.
- In a soup pot over medium-high heat, melt the butter.
- Saute the onion and shallots until softened, about 5 minutes.
- Add the apples and squash and cook until nicely coated, about 3 minutes longer.
- Add the stock and rosemary and bring to a simmer. Add the thyme.
- Reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
- Remove from the heat. Using a hand-held or standing blender, puree the soup until smooth.
- Stir in the half-and-half and season with salt and pepper.
- Reheat gently over medium-low heat.
- Ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
- [you can garnish with leaves of rosemary and thyme].
APPLE BUTTERNUT SOUP
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges
WILLIAMS-SONOMA BUTTERNUT SQUASH SOUP
Make and share this Williams-Sonoma Butternut Squash Soup recipe from Food.com.
Provided by Apprentice Colleen
Categories Vegetable
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
- Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
- Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
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