
1. Peel, seed, and cube butternut squash. In 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 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 blender; return soup to saucepan.) Blend in sour cream. Heat through. Remove from heat; stir in shredded Gouda until melted. Top with bacon, celery leaves, and/or Gouda cheese. Makes 8 servings.
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Smokiness is way too strong for this soup. If you LOVE barbeque/smoke and want something really, really HOT - then try it, but there are a lot better bisque out there to try...don't waste your squash on this one!
1/19/2010 04:06:46 PM Report AbuseHOT doesn't begin to describe this soup. The recipe should mention rinsing the peppers and removing the seeds. I threw out a whole batch because my famiy wouldn't touch it, and we all love squash...
1/19/2010 04:02:04 PM Report AbuseThis soup is very good & easy to make. It does have some kick (which we like). If you don't like it too spicy, make sure to leave out the seeds of the chipotle peppers. The peppers do add a nice smokiness to the flavor of the soup. This does freeze very well; just reheat on low.
12/2/2009 02:54:12 PM Report Abusethe magazine says 213 calories per serving of 8 servings total.
11/22/2009 11:06:28 PM Report AbuseThe soup was great but way too HOT and we like spicy food. I had to make another batch without the peppers to tone down the heat and it still was hot but easier to eat.
11/19/2009 09:47:33 AM Report Abuse