Butternut Squash and Apple Bisque

serves 4

What you will need:

1 medium butternut squash

4 Tbsp Patricia & Paul Herbes de Provence Infused EVOO

2 shallots, minced

2 garlic cloves, minced

2 Golden Delicious apples, peeled and diced

1 bay leaf

2 tsp grated ginger

½ tsp ground turmeric

4 cups chicken stock

1 cup table (18%) cream

Sea salt and ground pepper

Tuscan Herb Olive Oil Croutons (optional)

Preparation:

Preheat the oven to 375F. Line a rimmed baking tray with parchment paper.

Peel and slice the squash in half vertically, slice each half (slices should be 1 to 1-1/2 inches thick), and place on the prepared baking tray. Drizzle with 3 Tbsp of the olive oil, turning to coat each piece well. Roast for 25 minutes.

In a soup pot, sauté the shallots and garlic in the remaining 1 Tbsp of olive oil for a few minutes until tender. Add the squash, apples, bay leaf, ginger, turmeric, and then the chicken stock. Bring to a boil, turn down the heat, and let simmer, covered for 30 minutes, until the squash and apples are very tender. (You can also throw it into a slow cooker and let it cook on low for 6-8 hours, if you prefer.) Remove the bay leaf.

Let the soup cool slightly and then use an immersion or regular blender to blend it until creamy and smooth. Add the cream and reheat gently, stirring well. Season with salt and pepper to taste, and garnish with a drizzle of olive oil and sprinkle with croutons, if using.

Tuscan Herb Olive Oil Croutons – makes for 4 cups

6 slices fresh or day-old bread (dark, rye, white, whole wheat combination)

½ cup Patricia & Paul Tuscan Herb Infused EVOO

1 tsp sea salt

½ tsp ground black pepper

Preheat the oven to 375F.

Cut the bread into 1-inch cubes, place them in a large bowl, and toss with the other ingredients.

When the bread is evenly coated, place the cubes on a rimmed baking tray on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to ensure even browning. They will keep in an airtight container at room temperature for 1 week.