Roasted Butternut Squash & Apple Bisque
1 large butternut squash (4.5 to 5 Pounds), cut lengthwise and seeded
1 box/32 oz. of unsalted chicken or vegetable broth/stock
2 medium granny smith apples, cut in half and seeded
2 medium or 1 large yellow or white onion, peeled and quartered
salt and pepper
1 tsp. of sugar
1 Tbsp. of fresh rosemary or sage, roughly chopped
1 tsp. pumpkin pie spice blend
3/4 cup of heavy cream (optional)
Optional – add a sprinkle of crispy bacon or prosciutto
Preheat oven to 425 degrees F.
Arrange squash, apples, and onions cut side up on large rimmed baking sheet large shallow roasting pan.
Drizzle with olive oil, sprinkle with salt, pepper, and pumpkin pie spice, and roast 30 minutes. Take out apples and set aside. Roast 30 minutes more or until very golden and tender. Let cool slightly.
With a spoon, scoop out flesh of squash halves and transfer to a medium bowl.
Discard any tough, dark, bottom layers from onion quarters.
Cut apple and onion into large chunks. The blender will take care of the apple skins- no need to remove them.
In a blender, add one-third a third of stock first, then one-third of roasted vegetable mixture. Start at a low speed then increase speed until pureed. Pour pureed mixture in a large heavy saucepot (4 quarts or larger) and repeat with rest of stock and vegetables. On medium low heat, simmer for about 20 minutes. Add fresh chopped sage or rosemary. Taste it and adjust salt/pepper to taste.
If using heavy cream, turn heat down to low, add cream, and mix well. Simmer for 5 minutes more – do not let boil.
Optional – add a sprinkle of crispy bacon or prosciutto.
This will last 3 days in refrigerator and up to three months in an airtight freezer container/bag. You can freeze products with heavy cream you cannot freeze milk. So make sure to use heavy cream if using.