Autumn Bisque


It's like a bowl of autumn, golden-orange and flecked with red. This creamy soup, savory and sweet with a hint of cinnamon, is good on its own with bread for dipping or as a course in a fall-weather dinner. Autumn Bisque 1/4 cup butter 2 medium potatoes, scrubbed and diced 2 celery ribs, diced 1/4 cup chopped onion 2 pounds butternut squash, peeled and chopped 4 tart red apples, cored and diced (do not peel) 10 cups chicken broth 2 whole bay leaves 1/2 teaspoon ground cinnamon 1 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon ground black pepper


Melt Butter In A Heavy-bottomed Stockpot Over Medium Heat; Add Onion, Celery And Potatoes And Cook, Stirring Frequently, Until Onions And Celery Are Soft, 5 To 7 Minutes. Add Butternut Squash And Apples. Cook For 3 Minutes More, Stirr

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