Butternut Squash and Apple Bisque

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.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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