1/4 cup butter
1 medium onion, chopped
1 medium carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored and chopped
1 48-0z box reduced sodium chicken broth
1 cup apple cider or apple juice
2 canned chipotle peppers in adobo sauce, coarsely chopped
1/2 cup sour cream
3 oz. smoked Gouda or smoked cheddar cheese finely shredded
Crumbled cooked bacon, celery leaves and/or shaved gouda cheese (optional)
1. Peel, seed and cube butternut squash. In a 6 qt. Dutch oven, melt butter over medium high heat. Add fresh squash (if using frozen squash add with apples and broth), onion, carrot, celery and garlic. Cook, stirring frequently, 10 minutes or until vegetables are tender. Add apples, broth, cider and chipotle peppers. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until vegetables and apples are tender. Remove from heat; cool slightly.
2. When slightly cooled, puree in pot using an immersion blender (or puree in batches in a blend; return soup to sauce-pan.) Bled in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves and/or Gouda cheese.
Better Homes & Gardens
This is one of my all-time favorites. The chipotle and Gouda creates a nice smoky flavor and the chipotle also makes the bisque perfectly spicy. You can use vegetable broth to keep this dish vegetarian-friendly. I always use fresh squash and apple cider, both of which keep the bisque incredibly flavorful. Perfect for a fall or winter day.