Squash Apple Bisque

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SQUASH APPLE BISQUE

 

Adated from : Thurston Beauchamp - and pressure cooker group

 

This is ideally a pressure-cooker recipe, but it can be done in the more

ordinary way, just with longer cooking and an occasional stirring from

the bottom.

The chile heat, as always, is completely adjustable.

 

1 Tbsp olive oil

7 c. vegetable broth

3 lb. butternut or banana squash, peeled, and cut in 1 " chunks

2 large onions, peeled and cut into large pieces

3 large apples (Braeburns are perfect here), peeled and cut into 1 " pieces

3/4 cup long-grain rice

1 to 1/2 tsp ground cumin (start low and taste)

2 tsp ground ginger

1 pint half & half, whole milk or plain (not vanilla!) Silk (optional)

Chileheads: 2 or more seeded habanero, Lemon Drop

or other very hot, fruity-tasting red or yellow chiles

Salt, to taste

 

In a 6-quart pressure cooker, sauté onions in olive oil for

approximately 3 minutes, or until

they begin to soften, but not brown. Add remaining ingredients, except

half & half and salt,

and place lid on cooker. Bring up to high pressure, then lower heat and

cook for 10 minutes.

Release pressure as directed by manufacturer. Open lid and allow to

cool slightly.

 

Place ingredients into blender or food processor, along with half & half

and salt if desired.

Puree until smooth. Serve warm with a green salad and/or a

grilled-cheese sandwich made

with _sharp_ cheddar and thinsliced onions on dark rye.