It's like a bowl of autumn,
golden-orange and flecked with red. This creamy soup, savory
and sweet with a hint of cinnamon, is good on its own with bread
for dipping or as a course in a fall-weather dinner.
Autumn Bisque
1/4 cup butter
2 medium potatoes, scrubbed and diced
2 celery ribs, diced
1/4 cup chopped onion
2 pounds butternut squash, peeled and chopped
4 tart red apples, cored and diced (do not peel)
10 cups chicken broth
2 whole bay leaves
1/2 teaspoon ground cinnamon
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Melt butter in a heavy-bottomed
stockpot over medium heat; add onion, celery and potatoes and
cook, stirring frequently, until onions and celery are soft,
5 to 7 minutes. Add butternut squash and apples. Cook for 3 minutes
more, stirring constantly; add chicken broth, bay leaves and
cinnamon.
Increase heat to medium-high
and bring to a boil; reduce heat and cook until the potatoes
are tender, 10 to 15 minutes. Remove the bay leaves and mash
the vegetables until smooth. Add cream then season with salt
and pepper.
