Williams-sonoma Winter Squash And Apple Bisque

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots, finely chopped
• 2 granny smith apples
• 1 butternut squash (about 2 lbs)
• 6 cups chicken stock or 6 cups prepared broth
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 1/2 cup half-and-half
• salt & freshly ground black pepper
• 1/2 cup sour cream

Recipe

• 1 peel and seed the butternut squash and cut into 2-inch chunks.
• 2 peel and core the apples and cut into 2-inch chunks.
• 3 in a soup pot over medium-high heat, melt the butter.
• 4 saute the onion and shallots until softened, about 5 minutes.
• 5 add the apples and squash and cook until nicely coated, about 3 minutes longer.
• 6 add the stock and rosemary and bring to a simmer. add the thyme.
• 7 reduce the heat to medium and simmer, covered, until the vegetables are very tender, about 25 minutes.
• 8 remove from the heat. using a hand-held or standing blender, puree the soup until smooth.
• 9 stir in the half-and-half and season with salt and pepper.
• 10 reheat gently over medium-low heat.
• 11 ladle the soup into warmed bowls and garnish with the sour cream, using a fork to swirl a zig-zagged pattern.
• 12 [you can garnish with leaves of rosemary and thyme].