Squash and Apple Bisque
Cozy up with a bowl of luxurious Squash and Apple Bisque, a velvety soup that perfectly balances sweet and savory flavors. Roasted butternut squash and tart Granny Smith apples create a silky, nutrient-rich base, complemented by warming spices like cinnamon and nutmeg. A hint of maple syrup adds subtle sweetness, while heavy cream lends a luscious finish. This autumn-inspired dish is easy to prepare, with just 15 minutes of prep and a blend of wholesome ingredients. Garnish each bowl with a sprinkle of crunchy pumpkin seeds for added texture. Perfect for chilly evenings or as an elegant starter, this creamy bisque is a seasonal favorite that captures the essence of fall.
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Recipe Information
Ingredients
- 2 medium (about 2-3 pounds total) butternut squash
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 medium (peeled, cored, and diced) Granny Smith apples
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups vegetable stock (or chicken stock)
- 0.5 cups heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides of the squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. Allow it to cool slightly before scooping out the flesh and setting it aside.
In a large pot or Dutch oven, heat the unsalted butter and the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1 minute.
Stir in the diced Granny Smith apples, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally, until the apples begin to soften.
Add the roasted squash flesh to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the mixture to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream, maple syrup, salt, and black pepper. Cook for an additional 5 minutes over low heat to warm through. Adjust seasoning as needed.
Serve the bisque hot, garnished with a drizzle of cream or a sprinkle of pumpkin seeds if desired.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 18.3 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
