Williams Sonoma Winter Squash And Apple Bisque Recipes

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].

Steps:

• Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2).
• In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
• Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.

Steps:

• Mix all ingredients except the sour cream in a 31/2 to 6 quart slow cooker.
• Cover and cook on low heating 8 to 10 hours (or on a high heat setting for 3 to 5 hours) or until squash is tender.
• Place one third to one half of the mixture at a time in a blender or food processor, cover and blend on high speed until smooth. Return mixture to the slow cooker.
• Stir in the sour cream. Cover and cook on a low heat setting for 15 minutes or until the soup is hot. Stir.
• Garnish each serving with a dollop of sour cream or unflavoured natural yoghurt (preferably Greek yoghurt), and swirl it into the soup with the tip of a knife.
• For crunch and colour, sprinkle with poppy seeds or chopped pecans.
• If serving chilled: garnish with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalised ginger.
• Chef's Notes: I made this with butternut pumpkin rather than squash, simply because that's what was available. To simplify the preparation stage, I wrapped the two halves of the butternut pumpkin I'd bought in foil and steamed them in a low oven for about an hour. The pumpkin was then easy to scoop out, and I chopped it roughly with a large spoon after I'd put it in the crockpot. I used three onions, roughly chopped, and two leeks, and instead of apple sauce, I used 4 Granny Smith apples, peeled, cored and roughly chopped. I also did the blending with an immersion blender. I simply removed half of the soup into a bowl, and blended each half, then returned what I'd removed to the crockpot. It smelt delicious while it was cooking, and tasted great.

Steps:

• Melt butter in a heavy Dutch oven over medium heat.
• Add onions, ginger and cinnamon.
• Saute, stirring constantly, until onions are transparent.
• Add chicken stock, squash and apples and bring to a boil.
• Simmer until squash and apples are soft.
• Cool mixture slightly.
• Puree in a blender, filling container no more than 3/4 full at a time.
• Add cream and sherry; season to taste with salt and pepper.
• Return to low heat and warm through.