Butternut Squash and Apple Bisque

By nrlowell

A rich creamy fall soup, with a warming savory blend of spices to enhance the natural sweetness of the apples and the depth of the squash.

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Rate this recipe 4.5/5 (31 Votes)

5 Pictures

Ingredients

1 Small Butternut Squash (about 1.5-2 lbs), peeled and cubed
2 Large Fuji Apples
1 Sweet onion diced
1/4 Tsp Ground Cloves
1/4 Tsp Ground Cinnamon
1/2 Tsp Ground Cumin
1/2 Tsp Smoked Paprika
2 Tsp Kosher Salt**
1 Qt Chicken Stock
2 TBL Unsalted Butter
1 Cup Heavy Cream

Details

Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Budget Friendly

Preparation

Step 1

Melt butter over low heat, and when bubbly add onion
When onions start to soften add spices*** stir well, and add apples
Let this mixture sweat on medium-low heat for about ten minutes

Step 2

While you're letting onion-apple mix sweat peel and chop squash, then add to mix
Add chicken stock, and cook uncovered on low heat for thirty minutes, stirring occaisionally

Step 3

When vegetables are soft puree with immersion blender, or in regular blender until smooth

Step 4

Put back on low heat and stir in cream, continue cooking on medium-low heat to let cream reduce a bit, about 20 minutes
Taste for seasoning
Drizzle cream on top, and run through with the tip of a knife to create a swirly design

Step 5

Garnish with any of the following:
Garlic croutons
A drizzle of cream
A drizzle of any roasted nut oil, or citrus flavored oil

*If you prefer to buy prepped squash my yield was a little over 1 1/2 lbs of squash
** If you use table salt, use less
*** Spices (unlike herbs) are fat soluble, so you will get more flavor from them if you cook them with some fat before adding water/stock etc.
This soup will work with any winter squash or even pumpkin. Because you are going to puree all the soup, you don't need to be too meticulous about your chopping.