Butternut Squash and Apple Bisque
From Nina Marcinowski
- A two lb. squash or a little larger, if needed
- 2 tablespoons oil
- small onion chopped
- 2 apples peeled and chopped
- 4 cups chicken stock
- salt and pepper to taste
- ¼ teaspoon thyme
- ½ cup half and half
- Roast squash 45 min on greased sheet or until soft, cool and scoop out pulp.
- Cook onion in oil and add rest of ingredients, except half and half. Cook 25 minutes.
- Puree, add half and half but do not boil to reheat.