Directions
It’s recommended to make this one or two days in advance. Store in the refrigerator.
In a large, heavy soup pot, warm olive oil over medium heat and cook onions until soft. Add garlic, celery and carrots, and continue cooking for another 5 or 6 minutes, stirring occasionally. Season with salt and pepper. Add the squash, broth, thyme and bay leaf. Bring to a boil, reduce heat, cover and simmer until squash is soft (about 25 minutes). At this point, remove bay leaf. Taste test and adjust seasonings.
For a slightly textured soup, mash with a potato masher. For a satiny smooth bisque, strain the soup and puree just the vegetables with an immersion blender or in a food processor. Gradually add the liquid until the desired consistency is reached. If still too thick, add a bit of the extra chicken broth. Add the cream as directed above.
Ladle into warm soup bowls, garnish with a wedge of unpeeled apple and finish off with a sprig of fresh thyme.
Makes 8 to 10 servings.
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