Heart Healthy from WakeMed Heart Center

Roasted Butternut Bisque with Apple and Bacon

October 30, 2016 |
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Recipe courtesy of Kevin O’Connell
as seen on episode “The Produce Box“, Season 6

Roasted Butternut Bisque with Apples and Bacon | Flavor, NC

Ingredients:

  • 1 large or 2 small Butternut Squash
  • 2 crisp apples
  • 4 slices bacon
  • 1/2 Onion diced
  • 1 cup diced Celery
  • 1/4 stick butter or oil
  • 2 cups Chicken or Vegetable Stock
  • 2 cups Apple Cider
  • 1/2 cup Heavy Cream
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 cup Brown Sugar

Cut squash lengthwise, remove seeds. Place in a medium baking dish, flesh down, and cover 3/4 way with water. Roast squash at 350 degrees for 1 hour or until a fork can penetrate the squash easily. Remove the flesh from the skin and set aside. Place butter in a medium size soup pot, sauté the celery and onions until tender, about 7-10 minutes. Add remaining ingredients and bring to a simmer. Lower heat to medium low and puree mixture with an immersion blender, conventional blender or food processor. Cook bacon and crumble into small pieces, dice the apple. Serve in a soup cup or bowl and top with small amount of diced apple and bacon. Garnish with fresh parsley if available. Enjoy!

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Category: Recipes

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