Butternut Squash Bisque with Thyme Croutons

For this recipe you’ll need:

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 butternut squash, peeled and cut into 1-inch pieces
• 2 tart apples, peeled and cut into large dice
• 1 onion, medium dice
• 3 cloves garlic, minced
• 1 teaspoon cinnamon
• 4 to 6 cups chicken or vegetable stock
• 2 tablespoons apple cider vinegar
• 2 teaspoons fresh chives, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon maple syrup
• Salt and pepper to taste

For the Thyme Croutons:

• 3 tablespoons butter
• 2 cups multigrain, rye, sourdough or French bread, cut into 1/2-inch dice
• 1 large clove garlic, minced
• 2 teaspoons fresh thyme, rough chopped
• Salt and pepper to taste

Directions:

1. Heat a heavy soup pot over medium heat and add the butter and olive oil.
2. Sauté the butternut squash, apples and onions, stirring occasionally, until they are lightly caramelized, about 10 minutes. Add the garlic and cinnamon and cook until aromatic, about 1 minute.
3. Add the stock and apple cider vinegar, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the butternut squash is knife tender, about 25 minutes.

4. While the soup is cooking, make the croutons. Heat a sauté pan over medium heat and add the butter. Once the butter is frothy, toss in the bread cubes and cook, tossing frequently, until the bread is just starting to become golden brown.

5. Remove from the heat and toss in the garlic and thyme. Season with salt and pepper to taste. Drain on a paper towel-lined plate and allow to cool a bit before using.

6. Use a blender or immersion blender to puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream and maple syrup. Season with salt and pepper to taste.
8. Serve the soup in warmed bowls topped with Thyme Croutons.