Apple Butternut Bisque with Ginger
(makes 4 servings)
Are you stuck on what to prepare for supper tonight? How about a creamy soup that is both delicious and nutritious! Try out this Apple Butternut Bisque soup recipe, courtesy of our talented Chef’s at Parkland.
Oil for roasting vegetables
1 medium sized onion
2 pounds butternut squash peeled, seeded and diced
4 cups chicken stock
2 apples, peeled cored & diced
1-14 ounce can of coconut milk
1/8 teaspoon ground ginger
2 tablespoons maple syrup
1 cup whipping cream
1 apple diced and sautéed in butter
Roast squash and onion until tender and slightly caramelized. Add to chicken stock and diced apples then simmer until completely cooked. Puree soup and add coconut milk and ginger. Return to heat and bring back to a simmer. Whip the cream and maple syrup until it’s slightly thickened and use as a garnish along with the diced, sautéed apples.