Butternut-Cider Bisque
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 large
Onion (diced)1 large
Carrot (diced)1 stalk
Celery (diced)4 sprigs
Thyme (fresh, rinsed)5 cups
Chicken Stock2 cups
Apple Cider1
SaltDirections:
1
Heat the oil in a large pot and saute the onion, carrot, and celery until the carrot and celery are soft and the onion is translucent, about 5 minutes
2
Add the squash and thyme and saute until all of the vegetables are coated with oil, about 2 minutes
3
Add the stock and the 2 cups of cider and simmer until the squash is very soft, about 30 minutes
4
Remove from heat
5
Puree the mixture, in small batches, in a blender on medium speed until smooth and well blended
6
Place the pureed mixture into another pot and stir in either the cream, cider or stock to achieve the desired consistency
7
Add the salt and black pepper
8
Heat gently and serve