Butter Apples Bisque

THE BELLINGHAM HERALDSeptember 10, 2010 

The owners of Cloud Mountain Farm, 6906 Goodwin Road near Everson, recommend this recipe using squash and apples from their fields.

BUTTERNUT APPLES BISQUE

Ingredients

5 large Cloud Mountain Farm Butternut (or similar type) squash (about 6 pounds), peeled, seeded and cut into 1-inch chunks

4 Cloud Mountain apples (Melrose, Jonagold or Spartan), cored and diced into large chunks, no need to peel

½ cup butter

2 large onions, diced into large chunks

5 stalks celery, diced into large chunks

1 tablespoon salt

½ tablespoon pepper

1¼ tablespoon parsley

1¼ teaspoon dill

1¼ teaspoon nutmeg

4 cups chicken stock

Directions

Sauté diced onions and celery in butter until translucent.

Add salt, pepper, parsley, dill, nutmeg, squash chunks and chicken stock.

Simmer until soft. During last 5 minutes add apple chunks.

Puree entire soup with a hand held blender. Add more stock if a thinner consistency of soup is desired. Apple cider can also be used to thin soup. Adjust seasonings as needed.

Bellingham Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service