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Butternut Squash And Cider Bisque

Main Ingredient: Butternut Squash


Donna Karch – Mountain Melody Gardens

Ingredient List

4 Tbsp (1/2 Stick) unsalted butter
2 C onions, diced
4 tsp curry powder
2 medium butternut squash
2 apples
3 C vegetable or chicken stock
1 C apple cider
Salt and pepper to taste


Melt the butter in a large kettle and sauté the onions and curry powder over very low heat for about 25 minutes.

Meanwhile, peel the squash and apples and cut them into chunks (if you find the squash too hard to cut, bake it in a 400 F oven for about 20 minutes before peeling and cubing it). Add the squash, apples, and stock to the kettle and simmer for 25 minutes. Mash the solids with a potato masher.

Return pureed bisque to the kettle; add the cider and season to taste with salt and pepper.

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