So I have about three or four recipes that I've put on a list to share on the blog, and they've sat there for about two months! However, one of them I just have to get on here now before fall is over. It's a little time consuming, but you can make lots, freeze some, or just eat it all week!
Butternut Squash Granny Smith Bisque
2 Medium butternut squash
1 Vidalia onion or sweet onion
1 carrot or handful of baby carrots
1 large granny smith apple
3 cups of chicken or vegetable broth
1 cup apple cider
1 tsp cinnamon
1 tsp nutmeg
2 tblspn maple syrup
2 tblspn butter
1/4- 1/2 cup of heavy cream
1 tblspn apple cider vinegar
1. Peel squash and chop up into cubes. Discard "guts". Put in large pot, cover with water by 1 in. and boil for 20 minutes or until soft. Drain water and mash.
2. Dice apple, onion, and carrot. Saute in soup pot with butter for about 3-5 minutes. Dump into large pot with squash. Season with salt and pepper to taste. Add cinnamon, nutmeg, syrup, vinegar, and cider. Saute in large pot for a couple minutes.
3. Bring pot to a boil. Reduce heat and simmer for 15 minutes.
4. Use blender to puree until smooth.
5. If you are going to freeze some of the soup, take out what you want to freeze now.
6. Return your puree to low heat and add heavy cream.
Note: if you want to use this for a meatless Friday or just vegetarian, make sure you use the vegetable broth instead of chicken.