The owners of Cloud Mountain Farm, 6906 Goodwin Road near Everson, recommend this recipe using squash and apples from their fields.
BUTTERNUT APPLES BISQUE
5 large Cloud Mountain Farm Butternut (or similar type) squash (about 6 pounds), peeled, seeded and cut into 1-inch chunks
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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.