Butternut Squash and Apple Bisque with Crème Fraîche
Ingredients
2 tbsp.
Kowalski's Butter
½ cup
finely minced onion
1 ½ lbs.
butternut squash, peeled, cut into 1" cubes (about 4 cups)
2 cups
apple juice
¾ tsp.
ground cinnamon
1 cup
half-and-half
½
apple, cored, peeled and very thinly sliced
2 tsp.
salt
¼ tsp.
white pepper
7 oz. carton
crème fraîche
Directions
- In a large saucepan, melt butter over medium heat. Stir in onion; sauté until slightly softened (about 2 min.).
- Increase heat to medium-high. Add squash, apple juice and cinnamon; cover and bring to a boil.
- Reduce heat; simmer until squash is fork-tender (20-25 min.).
- Cool squash mixture in pan for 15 min.
- Transfer squash mixture to a food processor or blender; process until smooth.
- Return puréed squash to the saucepan; stir in half-and-half, apple slices, salt and pepper. Warm over medium heat, stirring occasionally, until heated through (about 10 min.).
- Ladle soup into cups; top with a small dollop of crème fraîche.
