Butternut Squash and Apple Bisque [Immersion Blender]
A seasonal soup that is great any time of the year. Serve hot in the colder months, or cold during the summer. Add some fresh chives and a dollop of crème fraîche for a garnish that will wow your guests.
Ingredients
- 60 ml (¼ cup) extra virgin olive oil, optional
- (4 ) garlic cloves, peeled, smashed
- 275 g (2 medium) white onion, peeled, cut into large chunks
- 908 g (2 pounds) butternut squash, peeled, seeded, cubed
- 360 g (3 medium) honeycrisp apples [or other seasonal apples], seeded, quartered
- (2 teaspoons) salt, optional
- (2 teaspoons) ground cinnamon
- (8 ) sage leaves
- 1.8 l (8 cups) vegetable stock
Directions
- Heat a medium stock pot over medium-high heat. Once hot, add olive oil and heat. Add onion, garlic, squash, apples, salt, cinnamon and sage. Saute for 10-12 minutes, stirring occasionally, until onions are translucent. Add the stock and stir to incorporate.
- Simmer over medium-low heat for 1 1/2 hours.
- Place the immersion blender into the middle of the stockpot. Submerge the blender below the surface of the liquid, but above the bottom of the pot.
- Start the blender on its lowest speed, and increase as desired. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1-2 minutes or until desired consistency is achieved. Serve immediately, or cool in an ice bath and store in an airtight container in the refrigerator.