Winter Squash & Apple Bisque - Fairytale Pumpkin

Winter Squash and Apple Bisque 

using a  Fairytale Pumpkin

(Butternut, Hubbard, Turks Turban, Orange Hubbard, baby bear, Ambercup or pumpkins like Fairytale) 

from the Williams Sonoma Soup & Stew Cookbook

Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely chopped
• 2 shallots finely, chopped 
• 2 tart apples, peeled, cored and cut into cubes
• 2 pound of Winter Squash, cubed
• 6 cups chicken stock
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoon finely chopped fresh thyme
• 1/2 cup half and half
• salt and pepper to taste
• 1/2 cup sour cream

Directions

1. In a soup pot melt butter over medium heat, saute onions and shallots until softened, about 5 minutes.  
2. Add the apples and squash, cook about 3 minutes.
3. Add the stock, rosemary and thyme.   
4. Reduce heat to a simmer and cover, until vegetables are tender.  About 25 minutes.
5. Cool before using a handheld blender to puree the soup.  
6. Stir in half and half.
7. Reheat over medium low heat. 
8. Garnish with sour cream, rosemary and thyme   

 This was made with Turks Turban Squash