Butternut Squash and Apple Bisque with Crème Fraîche

Butternut Squash and Apple Bisque with Crème Fraîche

Serves 4

Ingredients

2 tbsp. Kowalski's Butter
½ cup finely minced onion
1 ½ lbs. butternut squash, peeled, cut into 1" cubes (about 4 cups)
2 cups apple juice
¾ tsp. ground cinnamon
1 cup half-and-half
½ apple, cored, peeled and very thinly sliced
2 tsp. salt
¼ tsp. white pepper
7 oz. carton crème fraîche
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Directions
  1. In a large saucepan, melt butter over medium heat. Stir in onion; sauté until slightly softened (about 2 min.).
  2. Increase heat to medium-high. Add squash, apple juice and cinnamon; cover and bring to a boil.
  3. Reduce heat; simmer until squash is fork-tender (20-25 min.).
  4. Cool squash mixture in pan for 15 min.
  5. Transfer squash mixture to a food processor or blender; process until smooth.
  6. Return puréed squash to the saucepan; stir in half-and-half, apple slices, salt and pepper. Warm over medium heat, stirring occasionally, until heated through (about 10 min.).
  7. Ladle soup into cups; top with a small dollop of crème fraîche.