Were those snowflakes I saw earlier today? Enjoy the last few weeks of winter with this simple and delicious soup. You may already have the ingredients on hand...
Winter Veggie Bisque
from Family Circle magazine.
1 large onion, peeled and halved
1 granny smith apple, peeled and cored
3 carrots, trimmed and peeled
2 TBS unsalted butter
2 packages frozen cooked squash, thawed
3 cups vegetable broth
2 TBS sugar
1 tsp ground ginger
3/4 tsp salt
1/2 tsp cinnamon
1/8 tsp cayenne
1/2 heavy cream (this is really optional- or at least substitutable)
Shred veggies. Heat butter in a large pot over medium heat. Add shredded veggies and cook until softened, about 7 minutes.
Stir in squash, broth and spices. Bring to a boil on high heat then reduce to a simmer for 5 minutes.
Puree using an immersion blender or a regular blender. Return to pot and add cream (or not). Gently heat though and serve.
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