Roasted Butternut Bisque with Apple and Bacon

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

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!

Tags: Apples, Bacon, Bisque, Butternut Squash, Soup, Squash

Category: Recipes