Butternut Squash & Apple Bisque
- 1 cup Barrel Aged Chardonnay
- 4 lbs Butternut Squash (peeled & cubed)
- 4 tbsps Olive Oil
- 2 tsps Curry Powder
- 2 tsps Thyme (divided)
- 2 tsps Rosemary (divided)
- 4 Cloves of Garlic (minced)
- 1 Large Apple
- 1 Large Onion
- 4 cups Turkey Stock
- 1/2 cup Heavy Cream (optional)
- Fresh Nutmeg
Preheat oven to 400 degrees.
Peel and cube squash. In a large bowl, toss squash cubes with 2 tbs. of olive oil, 1 tsp curry powder, 1 tsp thyme, 1 tsp rosemary. Bake in a 9x13 glass dish, for 25 minutes, stirring 2-3 times during baking.
Dice onion, peel, core and slice apple, mince garlic cloves. Heat remaining olive oil in a heavy bottomed soup pot over medium to medium-high heat. Sauté onion and apple until they are soft - about 7-10 minutes. Add garlic and sauté for an additional 1-2 minutes, then add 3-4 cups of stock and 1 cup of Barrel Aged Chardonnay. Bring to a simmer.
When squash is finished in the oven (it should be soft, but not crispy) add it to the simmering soup, and let cook for 5 minutes. Make sure the level of liquid is just covering the squash. Be careful not to add too much stock - you want your bisque to be thick!
Using a countertop or immersion blender, puree the soup until it is very smooth and there are no lumps left. This may take up to 3 minutes to ensure a velvety smooth texture. If soup is too thick, you may add more stock to thin as you puree. Return soup back to the pot and bring to a simmer. Add salt and pepper, a few shavings of fresh grated nutmeg (or a pinch of powdered nutmeg) to taste. Add cream if desired. Allow to simmer for about 5-10 minutes then remove from heat.