Apple Squash Bisque

An apple squash bisque is a perfect soup for those cool fall nights. This is just one of the things I made for our first year wedding anniversary dinner.

A sweet hearty soup with a dash of spice...just like our love for each other ;-)

Ingredients:
EVOO
3 Tablespoons butter
1 medium onion, finely chopped
1/2 teaspoon curry powder
3 pounds butternut squash (one medium sized squash)
2 apples, peeled, cored & diced
4 cups chicken broth
1/2 teaspoon thyme
1 cup light cream
Salt & Pepper to taste


Directions:
Melt butter with EVOO in a large saucepan. Saute onions until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, chicken broth and thyme to pan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until squash is tender.

Puree in blender, in batches until very smooth or use an electric hand mixer directly into the pot. Use with caution...it will be very hot! Return to saucepan and stir in cream, salt and pepper. Add chopped apples. Simmer for another 20 minutes.

Reheat just to boiling.