Here is a hearty soup recipe perfect for a winter night!
Winter Veggie Bisque
1 large onion, peeled and halved
1 Granny Smith apple, peeled and cored
3 carrots, trimmed and peeled
2 tablespoons unsalted butter
2 12 – ounce packages frozen cooked winter squash, thawed
3 cups vegetable broth
2 tablespoons sugar
1 tablespoon ground ginger
3/4 teaspoon salt
½ teaspoon ground cinnamon
1/8 teaspoon cayenne
½ cup heavy cream
Shred onion, apple and carrots either with a box grater or with shredding blade in food processor. Heat butter in large pot over medium heat. Add shredded onion, apple and carrot. Cook 7 minutes, until softened.
Stir in squash, broth, sugar, ginger, salt, cinnamon and cayenne. Bring to a boil over high heat. Reduce heat to medium-low and simmer 5 minutes.
Transfer mixture to food processor fitted with chopping blade or to blender.
Puree until smooth (do this in batches, if necessary). Return to pot and stir in heavy cream. Gently heat through.