Social Studies teaches us that, to many indigenous peoples, squash was an important fall crop. Today, squash is still an important fall food and one your children will love. Try our Butternut Squash and Apple Cider Bisque. It’s so simple to make. It also is a perfect soup to serve to your kids on a crisp, cool day this fall. Not only will you love it, but your kids will love it too! It is something that will surely warm their tummies after a day of outside play. The best part? You are not only making dinner delicious, but you are mixing it with an excellent fall treat—APPLE CIDER!
Butternut Squash and Apple Cider Bisque Ingredients:
- 2 tablespoons of butter
- 1 onion, diced
- 1 large carrot, peeled and diced
- 1 stalk celery, diced
- 1 apple, peeled, cored, and diced
- 1 pound butternut squash, peeled, seeded, and cut into large chunks
- 1 ½ teaspoons dried thyme
- ½ teaspoon ground cinnamon
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups apple cider
- ½ cup whipping cream
- Salt and black pepper, to taste
Melt the butter in a large saucepan over medium-high heat. Add the onion, carrot, celery, apple, squash, and thyme. Sauté until everything is slightly softened (15-20 minutes). In a large pot, add the chicken stock and apple cider and bring to boil. Reduce heat to medium-low. Add the onion, carrot, celery, apple, squash, and thyme to the large pot. Cover and simmer until apples and squash are tender (30-40 minutes). Let it cool.
Puree the mixture in a blender on medium speed until smooth. Return the mixture to the large pot and stir in the whipping cream and cinnamon. Add salt and black pepper to taste. Heat and serve.