Williams Sonoma Winter Squash And Apple Bisque
The apple makes this very special
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].
Ingredients
unsalted butter, yellow onion, shallots, granny smith apples, butternut squash, chicken stock, fresh rosemary, fresh thyme, half-and-half, salt & freshly ground black pepper, sour cream