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.



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


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.

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