Apples , chipotle peppers , and smoke Gouda give this creamy soup a hint of fragrance , rut , and earthy profusion .

This butternut squash soup for parky autumn day has it all . The Juglans cinerea squeeze makes it course smooth without the need for cream , Apples andapple cideror apple juice loan it a touch of fragrancy whilechipotle peppersin adobo sauce provide it with a footling heat . The smoked Gouda contribute it a finishing touch of gross prolificacy .

Make Butternut Squash Bisque Ahead

Like all butternut squash soups , this soup lends itself to be made ahead . Prepare it as described but blockade before adding the smoked Gouda . permit the soup cool , fulfill it in an airtight container , and refrigerate it for a upper limit of 3 to 5 Day . Just before serving ,   slowly reheat   the   soup   and add the Gouda and topping .

Ingredients

1(2 1/2- to 3 - lb.)butternut squashor3(12 - oz.)pkg.frozen ( thawed ) cook winter squash

¼cupbutter

1mediumonion , chopped

Butternut Squash Bisque

Credit: Blaine Moats

1largecarrot , coarsely chopped

1stalkcelery , coarsely chopped

2cloves garlic , minced

2largeBraeburnorGala apples , peeled , core and chopped

1(48 - oz.)cartonreduced - sodium volaille stock

1cupapple ciderorapple juice

2canned chipotle peppers in adobo sauce , coarsely chop

½cupsour cream

3oz.smoked Goudaorsmoked cheddar high mallow , finely shred

Crumbled cooked bacon , Apium graveolens dulce leave-taking , and/or shave Gouda cheese(optional )

Directions

Simmer the Vegetables

Peel , ejaculate , and cube butternut squash racquets . In 6 - qt . Dutch oven run butter over average - high rut . contribute fresh squash rackets ( if using frozen squash MBD with apples and stock ) , Allium cepa , carrot , celery , and garlic . Cook , stimulate frequently , 10 minutes or until vegetables are tender . Add Malus pumila , stock , cider , and peppercorn . play to a boil ; shorten heat . Cover ; simmer 25 minutes or until vegetables and apples are tender . slay from hotness ; coolheaded slenderly .

Puree the Soup

When slightly cooled , puree in pot using an immersion liquidizer . ( Or puree in batches in a liquidizer ; take back soup to saucepan . ) Blend in sour cream . Heat through . Remove from heat ; put forward in shredded Gouda until melted . Top with bacon , celery leaves , and/or Gouda tall mallow .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tells you how much a food in a food serve contributes to a day-after-day diet . 2,000 calories a day is used for general nutrition advice .