Here is a WONDERFUL autumn soup with a variation on a theme:
Butternut Squash & Apple Bisque
1 1/2 lbs. butternut squash, peeled and seeded
2 Granny Smith apples, peeled and chopped
1 onion, coarsely chopped
Pinch of rosemary and majoram
1/2 tsp. salt
2 tsps. brown sugar
1/4 tsp. white pepper
1 quart chicken stock
4 Tbsps. butter
2 Tbsps. flour
2 egg yolks
1 1/2 cups half and half
Combine squash, apples, onions, herbs, salt, pepper, sugar, and chicken stock. Bring to a boil and simmer about 45 minutes. Puree mixture in blender or processor. Melt butter, add flour and stir until smooth. Add pureed mixture to the melted butter and flour a little at a time. Stir well with whisk. Bring to boil. In small bowl beat eggs and half and half. Beat in a small amount of the hot soup and then whisk back into rest of mixture. Heat through but do not boil.
Serves: 6 (Approx)
Butternut Squash & Apricot Bisque
roux of butter and flour (see below)
1 cup dried apricots
2 pounds butternut squash, diced large
1 small onion, diced large
1 cup sugar
5 cinnamon sticks
1 quart heavy cream
salt and pepper to taste
The Roux: Make by combining 1/2 pound of butter and 1/2 pound of flour and cooking them over a slow heat for 5 minutes. Set aside.
Simmer the apricots for 1/2 hour, then puree them to a medium consistency and set aside. Put the squash, onion, cinnamon sticks, and sugar in a large pot. Cover with water to about 2 inches above the ingredients, and boil it all for an hour.
Let the mixture cool. Pull out the cinnamon sticks and puree the remaining mixture in a blender. Return the pureed squash to the pan, bring it to a simmer and stir in the heavy cream. Then add the pureed apricots and stir. Add roux in small increments, stirring for 10 to 15 seconds after each addition, until you reached your preferred consistency.
Serves: 6 (approx)