Butternut Squash Bisque

Don’t let the fancy name fool you…this soup is simple and yummy! From the kitchen of Jennifer Roach.

1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1″ chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1″ pieces
3/4 cup long-grain rice
1 1/2 teaspoon ground cumin
2 teaspoon ground ginger
1 pint half&half (fat-free works well), or milk for thinner consistency
Salt, to taste

Directions: 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. (6) Place ingredients into blender or food processor, along with half & half and salt, if desired. Puree until smooth. Serve medium hot.

From Jen: I changed the recipe and add raisins, dry mustard, nutmeg and cinnamon. I also don’t put it in a food processor, I just use a hand masher so it has some texture