Squash Apple Bisque
A velvety squash and apple bisque blending sweet, savory flavors with aromatic rosemary, perfect for cozy gatherings and fall-inspired menus.
Ingredients
Instructions
- Peel, core, and chop the apples.
- Seed, skin, and chop the butternut squash into small chunks.
- Place the chopped apples, squash, onions, chicken broth, and rosemary in a pot and bring to a boil.
- Reduce the heat and simmer for 30 minutes.
- Meanwhile, melt the margarine and let it cool.
- Whisk in the flour to make a roux.
- Cook the roux for 10 minutes or until it turns a lighter color and boils up.
- Pour the cooked roux into the vegetables and broth, stirring with a whisk to keep the mixture smooth.
- Simmer for an additional 15 minutes.
- Remove from heat.
- Add half and half to the finished soup and serve.
Nutrition & Diet Analysis (per serving)
420
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).