Wonderful winter soup

Butternut Squash and Apple Bisque

Photo and text by KARA DiCAMILLO/ecoRI.org News contributor

If you are like many people out there in  January you are thinking of New Year’s resolutions. We are all a bit more ambitious through this first month and I’m sure for some of you that means a healthier diet.

Soups are easy, healthy (depending on the ingredients), and this one was particularly delicious these past few chilly days.

Butternut squash seemed to have been plentiful this year, as I was picking it up from my weekly CSA. As you may have read, farmers in the East Bay area donated 30,000 pounds to We Share Hope last month. Thankfully, it lasts quite a while, so it doesn’t have to be used all at once. This savory bisque is hearty and delicious. I added shredded cheddar to the top as a finishing touch because I love the saltiness of it. Cheese isn’t that bad, right? Happy New Year! Here’s to 2013.

Butternut Squash and Apple Bisque

Serves 4-6

Half cup of celery, sliced
1 onion, chopped
One and a half tablespoons of butter
Half cup of carrots, sliced
1 small butternut squash (about 1.5 to 2 pounds), peeled, cored and cubed
2 apples, peeled, cored and sliced
Salt
Freshly cracked pepper"
3 cups of chicken stock
Half teaspoon of nutmeg
One teaspoon of rosemary, minced
One teaspoon of sage, minced
A handful of chives, chopped for garnish
Shredded cheddar cheese for sprinkling

In a large saucepan over medium-high heat, sauté the celery and onion until tender, about 3 minutes. Add the carrots, squash and apples, and season with salt and pepper. Sauté for another 5 minutes and then add the chicken stock. Turn the heat to low and simmer, covered, for about 30 minutes or until the vegetables are tender. Then add the nutmeg, rosemary and sage.

Using a stick blender, blend the soup until smooth. You can also transfer it to a standard blender or food processor if you don’t have a stick blender. Once the soup is smooth, return it to low heat and season with salt and pepper, if needed. Simmer for another 10 minutes and ladle into soup bowls. Garnish with chives and cheddar cheese.